Tee wrote:
> Thanks. I found a great recipe using chopped herbs, diced tomatoes and
> garlic. It was so flavourful, especially adding some wine to the mix. The
> recipe called for parchment paper but I found that it wasn't wide enough
> with all the mussels I was using to make that seal to steam them. Has
> anyone tried steaming them in the oven using aluminum foiled sealed?
> Thanks for the feedback.
>

That would work find although I'd be careful and put a few small holes
in the top so the bag didn't explode. I'd still lean toward the baking
dish though. No chance of anything puncturing it and loosing the juices
all over the bottom of the oven.

As for the wine, absolutely. A little wine, findly diced onion (or
shallot), garlic, clam juice, fresh parsley and to finish mount the
sauce with some cold butter (off of the heat) and you've got a pasta
sauce that's wonderful. Just sauce the pasta, place clams and/or mussels
over the top, garnish with some additional fresh chopped parsley and dig
in.


--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...