Mussels in White Wine And Herbs

4 Servings
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Mussels in White Wine And Herbs Ingredients

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

Instructions for Mussels in White Wine And Herbs

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. For a lighter presentation, omit the cream and substitute 2 ripe tomatoes (peeled, seeded and chopped). Yield 4 servings. Typed in MMFormat by cjhartlin@email.msn.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Aug 17, 1999

Main Ingredient: Seafood-OtherCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Bay Leaves

Butter

Cream

Garlic

Lemon

Mussels

Olive Oil

Onion

Parsley

Thyme

White Wine

Seafood Cream Butter Olive oil Onion Parsley Garlic Green Onion Shallot Wine White wine Lemon Seafood-Other

for flavor and categorization

townsendtom
on Jan 18 2007 9:26AM

This is one of my favorite ways to eat these shellfish.

promfh
on Jan 3 2006 6:15PM

Total Time: 0:45
Active time: 0:30

Wonderful taste - very similar to traditional Dutch mussels. I added a rib of celery as we both like it, but almost any herb or vegetable can be added.