Mussels in white wine and herbs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | To 3 pounds fresh mussels | |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Olive oil |
| 4 | Shallots or green onions, chopped | |
| 1 | clove | Garlic, minced |
| ¾ | cup | White wine |
| ⅓ | cup | Water |
| 3 | tablespoons | Finely chopped fresh parsley |
| Pinch of thyme | ||
| 1 | To 2 bay leaves | |
| Freshly ground black pepper to taste | ||
| ¼ | cup | 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.
For a lighter presentation, omit the cream and substitute 2 ripe tomatoes (peeled, seeded and chopped). Yield 4 servings. Typed in MMFormat by cjhartlin@... Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@... on Aug 17, 1999