Mussels in Green Peppercorn Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Green peppercorns (left over from Chicken Spice Rub ) subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream. Ingredients:
2 large shallots, chopped (1/2 cup) |
2 tablespoons unsalted butter |
1 1/2 teaspoons dried green peppercorns, crushed |
1 cup dry white wine |
4 pounds cultivated mussels, scrubbed |
1/2 cup heavy cream |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.
2. Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.
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