Does anyone have the recipe for the Chart Houses “Mussels in Garlic and sherry sauce…?
Mussels Steamed in White Wine • 4 quarts of mussels, cleaned • 1 onion or 4 shallots, minced • 2 to 3 garlic cloves (to taste), minced or pressed • 2 cups dry white wine • 4 parsley sprigs • 1/2 bay leaf • 6 peppercorns • 1/4 to 1/2 teaspoon dried thyme (to taste) • 3 tbsp. fresh lemon juice • 4 tbsp. chopped fresh parsley Clean mussels. Combine the onion or shallots, garlic, wine, parsley springs, bay leaf, peppercorns, and thyme in a very large (lidded) pot or wok and bring to a boil. Boil a minute or two and add the mussels. Cover the pot tightly and cook over high heat for 5 minutes. Shake the pot firmly several times during the cooking to distribute the mussels evenly and ensure even cooking. If the pot is too heavy to do this effectively, stir a couple of times with a long-handled spoon. The mussels are ready when their shells have opened (about 5 minutes). Discard any mussels that haven’t opened. Spoon the mussels into a wide soup bowl. Add the lemon juice to the broth, bring to
