 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream. Ingredients:
6 tablespoons butter |
4 garlic cloves, minced |
4 shallots, minced |
1/4 cup parsley, chopped |
6 tablespoons lemon juice |
3 tomatoes, seeded and diced small |
4 lbs mussels |
3/4 cup dry white wine |
1 cup heavy whipping cream |
1 lemon, zested and cut into slices |
chopped parsley |
Directions:
1. In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
2. In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
3. Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
4. Remove Mussels to serving dish. Discard any unopened mussels.
5. In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
6. Serve mussels immediately.
|
|