Penn Cove Mussels in Lemon Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons unsalted butter, softened |
3 tablespoons minced garlic |
1 tablespoon minced shallot |
2 1/2 tablespoons finely chopped fresh parsley leaves |
2 teaspoons fresh lemon juice |
2 medium tomatoes |
1/2 lemon |
1 1/2 pounds penn cove or other cultivated mussels (about 30) |
1/2 cup dry white wine |
3/4 cup heavy cream |
garnish: diced seeded tomato and finely chopped fresh parsley leaves |
Directions:
1. In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
2. In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
3. Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.
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