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Page 9
Change water 2-3 times.
A mussel may be full of mud & so vacuum-tight that even washing won't open it. To check for mud, push with your fingers in opposite directions to make both shells slide open. If a mussel is full of mud, discard it. Place mussels in a large pan, add white wine & garlic, cover & cook over high-heat for 5-7 mins. until opened. Remove mussels from hells, discard beards & reserve mussels. Strain the cooking liquid through muslin & add enough water to make it up to 1 1/2 pts. Pre-Set oven at 35O deg-F. Melt butter in a heavy-based pan & cook onion slowly until soft but not brown. Add rice & cook, stirring, until grains are transparent & butter is absorbed. Add mussel liquid with pepper. Cover pan, bring to a boil then cook in oven for 15 mins. Stir in mussels, cover & continue cooking for 5 mins. Allow rice to stand for 5-10 mins. before serving.
http://www.RusCuisine.com Modern Uzbekh Recipes The National Cooking of Kazakhs From Pilaf to Pizza
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