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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This was found in a PLCB Taste magazine as one of the featured recipes. It sounds fabulous and I can't wait to try it this summer! Ingredients:
4 lbs prince edward island mussels |
2 cups dry white wine |
4 -6 shallots, peeled and finely diced |
1 bunch fresh parsley, finely chopped |
1 cup unsalted butter, cut into chunks |
ground black pepper, to taste |
salt, to taste |
Directions:
1. Wash mussels several times.
2. Place in a large pot with wine, shallots, 3/4 of the parsley, butter, pepper and salt (if using).
3. Cook on high, preferably covered, about 4-6 minutes or until mussels have opened, stirring occasionally with a slotted spoon. Discard any mussels that didn't open during cooking.
4. Arrange mussels in serving bowls and taste the broth for seasoning.
5. Stir in the remaining parsley and spoon sauce over the mussels. The mussels may release sand during cooking, so avoid spooning sauce from the very bottom of the pot.
6. The recipe in the magazine suggested serving with grilled croutons and Saffron aioli, but did not give the recipes to make them.
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