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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from The Vermont Inn in Killington VT. Perfect for the start of the meal. And mussels are inexpensive in this part of the country! Ingredients:
48 mussels, debearded and scrubbed |
2 tablespoons olive oil |
2 tablespoons garlic, minced |
1/2 cup sweet onion, minced |
1/2 cup white wine |
2 tablespoons dijon mustard |
1 cup heavy cream |
1 cup clam stock or broth |
Directions:
1. In large skillet, heat oil. Add onion and saute until softened. Add garlic and saute 30 seconds or until fragrant.
2. Add wine and deglaze pan over medium-high heat. Add mustard and stir.
3. Add mussels, cream and clam stock to pan.
4. Cover, lower heat and steam 5 minutes or until mussels are open. Discard any that remain closed.
5. Heap mussels in large bowl and pour broth over.
6. Serve with crusty bread for mopping up the sauce.
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