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Mussels in White Wine And Herbs



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Mussels in White Wine And Herbs

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Wash mussels under cold running water to remove all traces of dirt, seaweed
and barnacles. Remove beards. Discard any broken mussels. Tap any open
mussels; if they do not close, discard them. Prepare mussels just before
cooking.

In a large fry pan with a cover, heat oil and butter over medium-high heat.
Saute shallots and garlic until transparent. Add wine, water, parsley,
thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and
bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or
until shells open. Discard any mussels that do not open. Serve immediately
in deep bowls garnished with parsley and lemon wedges.

Ingredients:

2 To 3 pounds fresh mussels
1 tb Butter
2 tb Olive oil
4 Shallots or green onions,
-chopped
1 cl Garlic, minced
3/4 c White wine
1/3 c Water
3 tb Finely chopped fresh parsley
Pinch of thyme
1 To 2 bay leaves
Freshly ground black pepper
-to taste
1/4 c Whipping cream
Extra parsley and lemon
-wedges for garnish

Serves:

4 Servings

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