Butte Falls Mussels and Morels

A Regional U.S. Recipe by Chuck Hancock
Boise, Idaho
Winner of Third Place in GEM National Recipe Contest

• 2 lbs. mussels - about 50
• 6 oz. olive oil - original recipe called for 1 1/2 sticks butter
• 4 cloves garlic, chopped fine
• 4 Tbsp. chopped parsley or fresh chervil
• 1 1/2 oz. dried or 12 oz. fresh morels - reconstitute dried morels in wine
• 1 cup white wine
• salt and pepper to taste

1. Steam mussels until just open but short of done.
2. Saute the garlic and parsley in olive oil over a gentle flame.
3. Add morel and wine, raise heat to medium and saute till done, about five minutes.
4. Remove morels and reserve.
5. Raise heat to medium high and reduce the wine.
6. Remove mussel meat and dip in the sauce.
7. Spread the shell out, put meat in one half and piece of morel in the other.
8. Broil quickly, just until the mussels are done.
9. Serve with cups of sauce for dipping.

Courtesy of "The Great Eastern Mussel Cookbook" by Cindy McIntyre and Terence Callery.
For more recipes please visit www.eatmussels.com
or email gem@midcoast.com
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© 1995, The Great Eastern Mussel Farms, Inc.