Serves 2

Ingredients

• 2 lbs. mussels, debearded and washed
• 3 shallots, sliced
• ¼ tsp. garlic
• 2 lemons, juice of
• 1 Tbsp. chives (cut into ¼ inch sticks)
• 1 Tbsp. chopped chervil
• 1 Tbsp. tarragon
• 1 Tbsp. Italian parsley
• ¼ cup white wine
• 2 Tbsp. butter

Procedure

1. Toss all ingredients in cataplana vessel. Close lid and place in hot oven (500 degrees) for approximately 8 minutes. Open cataplana; serve immediately. Use one side of cataplana for discarding empty shells.

Recipe from Tamara Murphy, chef/owner of Brasa, 2107 3rd Ave, Seattle Washington, 98121.