See Also: Mussels with Burgundy broth and garlic bread(recipes)
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Burgundy Inn(tourism)

deathless (iou) and Mussels with Burgundy broth and garlic bread (recipes)


deathless (iou)



deathless adjective. L16.
[from DEATH + -LESS.]
Not subject to death; immortal, undying, unending.
E. A. Freeman The deathless name of Godwine. I. Murdoch Zeus deplores the sight of deathless beings involved in the pointless horrors of morality. Q. Crisp My jumbled speech would be translated into deathless prose.
deathlessly adverb M19.
deathlessness noun L17.

Mussels with Burgundy broth and garlic bread (recipes)






Serves 2



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



1 tbsp of olive oil2 garlic cloves, crushed850g/1lb 14oz mussels, cleaned and scrubbed 350g/12¼oz pot fresh tomato sauce300ml/½ pint red Burgundy wineGarlic Bread:4 slices country bread, thick cut2 garlic cloves, peeled2 tbsp virgin olive oil2 tbsp fresh parsley, roughly choppedfreshly ground black pepper



Method



1. Heat 1 tbsp of olive oil in a large pan. 2. Stir in 2 crushed garlic cloves and cook for 30 seconds. 3. Add the mussels, the pot of fresh tomato sauce and the red Burgundy Wine. 4. Cover with a lid and cook for 2-3 minutes or until all the mussels have opened. 5. Ladle into serving bowls, scatter over a little freshly chopped parsley.6. Preheat the grill.7. Toast the bread doorsteps on both sides. 8. Remove from the grill and whilst hot, rub with the garlic cloves. 9. Drizzle over the olive oil and sprinkle with the chopped parsley. 10. Season with freshly ground black pepper