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Title: Cozze Al Vino Bianco
Yield: 1

Ingredients

      2    whole garlic cloves; crushed
      2 tb olive oil
      1 c  onions; julienned
      1 pn red pepper flakes
      2    sprigs fresh thyme
      1 c  dry white wine
     64    mussels; (approximately 3
      1    ; pounds)
      2 tb chopped italian parsley
      2 tb butter
      2 tb breadcrumbs
      1    /2 cups chicken stock;
           -(optional)

Instructions

In a deep skillet, cook the garlic cloves until golden in the olive oil.
Add onions and cook until wilted. Add red pepper flakes, thyme, and white
wine, and bring to a boil. Then simmer for 2 minutes.

Add mussels and parsley. Cover tight and cook over medium flame until
shells open (approximately 3-5 minutes). Add parsley, butter and
breadcrumbs, and if the mussels do not have enough juice, you can add
chicken stock. Bring all to a vigorous boil for 2 minutes, shaking the
skillet well so that all ingredients mix well.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9256 - LIDIA BASTIANICH

Converted by MM_Buster v2.0l.

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