White Wine Mussels
- 2 lbs Mussels
- 2 tbsps Olive Oil
- 1/4 cup diced sweet onion or shallot
- 2 cloves, garlic
- 1 cup White Wine
- 1/3 cup Heavy cream
- 2 tbsps Unsalted butter
- Salt / pepper to taste
- Fresh Italian Parsley
- Fresh Basil
- Baguette for serving
Serves 2 as a main course, 4 as an appetizer
Clean rinse mussels. Discard any mussels that are open or have cracked shells.
Sauté onion in olive oil in a deep pot over medium heat for five minutes or until soft.
Add garlic cloves and cook for 1-2 minutes.
Raise temperature to medium-high. Add wine, cream, butter, and some chopped parsley. Season with salt and pepper.
Add mussels, give a gentle stir, cover the pot, and let steam over medium-high heat for 8-10 minutes or until the mussels are open and plump looking.
Discard any mussels that did not open.
Divide mussels into two shallow bowls, pouring the sauce on top. Top with parmesan, lemon zest, and julienned basil. Serve with toasted or grilled bread.
Many thanks to Katie-Rose Watson of The Rose Table for this recipe. See the original here.