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

MMMMM

... SAVE THE PLANET! It's the only one with beer.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Wine Carnivore Elk Chilli
Categories: Game, Wine, Stews, Chilies
Yield: 7 Servings

4 tb Oil
2 lb Ground elk
58 oz (4 cans) diced tomatoes
2 tb Tomato paste
375 ml Red wine
1 lg Onion
1 lg Yellow bell peppers
5 Ribs celery
5 cl Garlic
1 c Water
1 ts Ground cayenne pepper
1 tb Chipotle chilli seasoning
1 ts Garlic granules
1 tb Cumin
1 tb Kosher salt
1 tb Brown sugar
1 tb Salt
1 ts Black pepper

Heat heavy stock pot with 2 tablespoons vegetable oil.
Add ground elk and cook throughly until the meat has
browned. Remove all meat to a seperate bowl.

Add additional 2 tablespoons vegetable oil, onions,
celery, peppers and garlic. Saute until onions are
translucent and soft. 5-6 minutes.

Add 1/2 bottle red wine direct to the stock pot and
vegetables. Deglaze being sure to get all bits on the
bottom of the pot.

Add cooked elk meat, tomatoes, tomato paste, chilli
seasonings and cup of water.

Simmer chilli for 2 to 3 hours being sure to stir
periodically.

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... I am rather catholic here: chilli can contain beans or not.
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