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STEAMED MUSSELS IN CREAM SAUCE

STEAMED MUSSELS with CREAM SAUCE

6 pounds Fresh Mussels
1 medium Shallot, finely chopped
4 oz Butter
1 cup Dry White Wine
1 cup Heavy Cream
one-half fresh lemon, juiced
one-quarter bunch fresh parsley, chopped
salt and white pepper to taste

1. Scrub mussels thoroughly, make sure they are clean an free of sand.
2. In a saucepan, bring shallots, butter and white wine to a simmer.
3. Add mussels to mixture and cover. Turn them gently so that the mussels are evenly heated. Simmer until all mussels are open, about 7 – 8 minutes.
4. With a slotted spoon, remove mussels and place in individual serving bowls or one large serving bowl; keep warm.
5. Bring wine mixture back to a boil, add the cream, salt and pepper to taste and lemon juice. Simmer for about 7 – 8 minutes.
6. Strain mixture over mussels and sprinkle with parsley.

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https://recipes.connorbowen.com/recipe/steamed-mussels-in-cream-sauce/