Side Pannel
Mussels in White Wine And Herbs
Mussels in White Wine And Herbs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 To 3 pounds fresh mussels
- 1 tb Butter
- 2 tb Olive oil
- 4 Shallots or green onions,
- -chopped
- 1 cl Garlic, minced
- 3/4 c White wine
- 1/3 c Water
- 3 tb Finely chopped fresh parsley
- Pinch of thyme
- 1 To 2 bay leaves
- Freshly ground black pepper
- -to taste
- 1/4 c Whipping cream
- Extra parsley and lemon
- -wedges for garnish
Directions
Wash mussels under cold running water to remove all traces of dirt, seaweed
and barnacles. Remove beards. Discard any broken mussels. Tap any open
mussels; if they do not close, discard them. Prepare mussels just before
cooking.
In a large fry pan with a cover, heat oil and butter over medium-high heat.
Saute shallots and garlic until transparent. Add wine, water, parsley,
thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and
bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or
until shells open. Discard any mussels that do not open. Serve immediately
in deep bowls garnished with parsley and lemon wedges.
and barnacles. Remove beards. Discard any broken mussels. Tap any open
mussels; if they do not close, discard them. Prepare mussels just before
cooking.
In a large fry pan with a cover, heat oil and butter over medium-high heat.
Saute shallots and garlic until transparent. Add wine, water, parsley,
thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and
bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or
until shells open. Discard any mussels that do not open. Serve immediately
in deep bowls garnished with parsley and lemon wedges.
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