Mussels
photo by katindallas
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 lbs mussels, cleaned and debearded
- 1 cup white wine
- 4 tablespoons sweet butter, divided
- 2 -3 shallots, chopped very fine
- 6 -8 garlic cloves, chopped very fine
- 1⁄4 cup celery leaves, chopped very fine
- 1⁄4 cup parsley, chopped very fine
- 1 pint heavy whipping cream
directions
- In a large pot over medium heat, place wine and 1/4 stick butter.
- Add the shallots, garlic, celery leaves, and parsley and simmer.
- Place mussels in a bamboo steamer above the pot.
- Cover and let the mussels steam until they are all open, 10 to 20 minutes.
- When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
- During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
- When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
- (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
- Pour the cream sauce over the mussels and enjoy!
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Reviews
-
I made a slight variation of this: used frozen mussels, used regular butter, used 2 tblsp of garlic from the jar and dried parsely. Also I didn't add the celery leaves. Instead of adding the sauce over the mussels at the end, I cooked the mussels in the sauce, took them out when it was time to add the cream and then poured the cream mixture over them. Served with some nice crusty bread and it was fabulous. I added the whole pint of cream and it was very very rich, I might add only 1/2 or 2/3 next time... Can't imagine how delicious this would be using all the fresh ingredients! But again, my version was amazing!
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington