Yield: 4 servings
|2||Onions; thinly sliced|
|2 tablespoons||Olive oil|
|2||Garlic cloves; chopped|
|⅓ cup||Dry white wine|
|1½ tablespoon||Balsamic vinegar|
|⅓ cup||Heavy cream|
|Freshly-ground black pepper; to taste|
|Fresh parsley; chopped|
Heat a large frying pan and add the butter and onion. Saute over medium heat for 5 minutes. Cover and "sweat" the onion down over low heat. Cook until the onion becomes golden brown and caramelized, about 20 minutes. Be sure to stir the onion often. Set aside. Trim the fuzzy beards off the mussels and wash and drain. Heat a 6- to 8-quart pot and add the oil, garlic and black pepper to taste. Saute for 15 minutes and add the drained mussels and wine, bring to a boil. Stir the mussels, cover and reduce the heat to a simmer. Steam the mussels open, stirring once, about 5 to 7 minutes. Drain the mussels into a colander, reserving the broth or "nectar". Heat the frying pan with the onion again and strain in the reserved nectar. Add the balsamic vinegar and cream and simmer a few minutes to reduce and thicken slightly. Add the opened mussels in their shells and toss until all is hot and coated with the onion sauce. Serve immediately with parsley garnish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-29-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.