MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Garlic & White Wine Mussels
Categories: Seafood, Dairy, Wine, Vegetables
Yield: 2 Servings

12 Green lip mussels
6 cl Garlic
1 1/2 c Dry white wine
1 Rib celery
1 sm Onion
1 tb Butter
1/4 c Half & half cream

Preparing mussels for cooking: Scrub mussels well in sink
with running cold water. Remove "beards" from the mussel
by pulling firmly towards hinge. If mussels are open then
tap them...if they close they are good but if the do not
discard immediately.

Finely chop onion, celery and garlic. Place into pot and
gently sauté in butter. (Make sure the pot is big enough
to hold the dozen mussels).

Add the wine and bring to the boil. Drop in mussels, stir
once and place on the lid. Steam until they open. Discard
any that do not open.

Remove pot from heat, add cream and serve.

Best served with some crusty french bread to soak up the
delicious sauce.

NOTES: If using frozen mussels you will not have to de-
beard then nor worry about their open or closed states.
If you make it when Georgia is coming over you'll have
to eat it all yourself (DAMN!!) and make something else
for her. - UDD

Recipe submitted by Margaret "Maggie" Brown - 22 July 2006

From: http://www..kiwiwise.co.nz

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken, Mushrooms & Tomatoes w/Port Wine
Categories: Poultry, Vegetables, Mushrooms, Wine, Herbs
Yield: 4 Servings

4 Boned chicken breast halves
- or thighs
Salt & pepper
6 cl Garlic; peeled
2 tb Butter
1/4 lb Cremini mushrooms; halved,
- quartered if large
3 tb Fine chopped shallot
1/4 c Port wine
4 sm (3/4 pound) plum tomatoes;
- cored, quartered
=+OR=+
3/4 lb Cherry tomatoes; halved
2 tb Chopped parsley; garnish

Sprinkle the chicken on both sides with salt & pepper.

Drop the garlic into a small saucepan of boiling water,
cook for 5 minutes, and set aside. When cool, peel of
the skins.

Heat the butter in a heavy skillet and add the chicken
pieces. Cook over medium high heat for about 1 minute,
or until lightly browned on one side. Turn and cook for
about 1 minute on the second side.

Add the mushrooms and cook, turning chicken
occasionally, for about 2 minutes.

Add the shallots and the garlic cloves to the pan. Add
the Port wine, tomatoes, salt and pepper to taste.

Cover and cook for 10 minutes, or until the chicken is
cooked through.

Transfer the chicken, mushrooms, and tomatoes to a warm
platter.

If the sauce is too thin, cook it down for a minute or
two. Pour the sauce over the chicken and sprinkle with
chopped parsley.

UDD NOTES: I used Merlot wine as it was what was at
hand. Worked well. I used Cajun shallots (green onion)
chopped, slicing the tops to use for garnish along with
the chopped parsley.

By ELISE BAUER

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

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... No one is ever old enough to know better.
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