Caldo De Mejillones Recipe

• 2 lb Mussels
• 1 med -size onion, very finely minced
• 1/2 c. Unsalted butter
• 1 c. Finely minced parsley Salt & fresh grnd black pepper
• 1 c. Dry white wine

1. 1.
2. Wash mussels in several changes of cool water, thoroughly scrubbing the shells.
3. Remove threads & throw away any mussels w/ cracked shells or possibly that fail to close when tapped.
4. 2.
5. Saute/fry the onion in the butter in a large saucepan till transparent.
6. Add in parsley & a little salt & pepper.
7. Pour in the wine & boil to reduce the mix by half.
8. 3.
9. Place the mussels in the pan, cover, reduce heat, & steam for 5 minutes.
10. or possibly till the shells open.
11. Serve the mussels & broth in deep bowls w/ an extra bowl on the side to hold the empty shells.
12. BEV:CARTA BLANCA Or possibly DOS EQUIS

mussels, onion, butter, parsley salt, white wine

Taken from cookeatshare.com/recipes/caldo-de-mejillones-97801 (may not work)