Dining in--Minneapolis/St. Paul cookbook

. Ina deep saucepan with a tight-fitting lid, place the green onions, shallots, “4 cup of the chopped parsley, bay leaf, thyme, butter, and wine. Bring to a boil over high heat and cook 2 to 3 minutes. . Add the mussels, cover, and steam 5 minutes, occasionally shaking and jerking the pot to ensure even cooking. Do not lift lid. . When the mussels have opened, remove pan from heat. Lift the mussels from the hot stock with a large strainer or slotted spoon. Discard any that have not opened. Place the shells containing the mussels in six large soup bowls. Strain the stock, then ladle it into each bowl and sprinkle with the remaining “% cup chopped parsley. Serve at once with crusty French bread. Cultured mussels are frequently available; they come in absolutely clean. You just go ahead and cook them. Today the public is more interested in food than it was a few years ago, studying on its own, thinking in new ways about it. There's more sophistication. N GIGOT D’AGNEAU ROTI AUX AROMATES 1 (5 to 6-pound) leg of lamb, Y, cup olive oil with most fat removed Salt and pepper 3 garlic cloves, peeled Ys cup white wine Ys teaspoon thyme 1 tablespoon butter, diced ¥3 teaspoon savory GREEN BEANS Ys teaspoon oregano GRILLED TOMATO ¥3 teaspoon marjoram . Preheat oven to 425°. . Rub the entire leg of lamb with the garlic cloves. Combine the thyme, savory, oregano, and marjoram. Sprinkle the herbs over the lamb to cover, then rub on the olive oil to ensure even distribution. Just before roasting, sprinkle with salt and pepper. . Place the roast in a heavy shallow pan and roast in preheated oven about 1 hour. After first 10 minutes, reduce heat to 325° and continue roasting until done, basting the last 10 minutes with the accumulated pan juices. . Remove roast from oven and let rest in warm spot for 10 minutes to allow meat to relax. Place on a carving platter and set aside. . Skim fat from roasting pan; place pan over high heat. Pour in the wine and reduce by two-thirds while stirring and scraping with a wooden spoon to dislodge and dissolve the drippings. . Remove from heat and swirl in the butter to create a light-bodied, velvety sauce. Carve the meat and place on heated dinner plates; serve the sauce separately. Garnish the plates with the Green Beans and Grilled Tomato. Note: The roasting time should be 10 minutes per pound. This recipe is good because you can use the same treatment on lamb noisettes or chops; the butcher will cut these for you. The feeling about food has changed in the past five years. Today more people are not only using the choicest parts of everything, in the nouvelle style, but paying attention to the rest of the duck or artichoke or whatever it is. You can’t throw that away. Maybe it will show up in a soup or terrine. N GREEN BEANS 1 pound fresh green beans 1 teaspoon salt 1 tablespoon butter, at room temperature . Snap off the ends and remove the strings from the green beans. Rinse under cold water and drain. . Place the beans ina saucepan and add water to cover. Bring toa boil and blanch 7 minutes; drain immediately. . Return beans to saucepan; do not add water. Heat ’2 minute to dry. Add the butter and salt and toss to coat evenly. Serve at once. GRILLED TOMATO 3 large firm tomatoes 2 teaspoons good-quality olive oil . Preheat broiler. . Slice the tomatoes in half through the middle. Sprinkle the cut sur- faces with the olive oil. Broil 3 to 5 minutes, or until lightly browned. Serve at once. Nn N MIXED GREEN SALAD 2 cups torn romaine lettuce ¥4 cup good-quality Italian 2 cups torn Bibb lettuce or French olive oil 2 cups curly endive % cup French wine vinegar . Rinse the salad greens and pat dry. Chill to crisp. When crisp, place in a salad bowl.