Mussels in White Wine And Herbs

Mussels in White Wine And Herbs

5 reviews, 4.6 star(s). 100% would make again

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2 lbs fresh mussels; (up to 3)
1 tb Butter
Pinch thyme
1/4 c Whipping cream
3/4 c White wine
4 Shallots; or green onions
2 tb olive oil
1/3 c Water
1 bay leaves; (up to 2)
1 cl Garlic; minced
parsley and lemon; Extra, to garnish
3 tb fresh parsley; Finely chopped
Black Pepper; freshly ground

Original recipe makes 4



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 Source: Good Friends Cookbook Posted to MM-Recipes Digest by on Aug 17, 1999

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mussels in a bed of spaghetti

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Comment or review

Very easy to make and it's delicious!
Gumby351 3y ago

I forgot to get a lemon and used half
navychick 5y ago

It was awesome we added a garnish of scallions which added some texture, we also added mushrooms to the sauce and we served on a bed of pasta with Parmesan Kim says she would add a little heat like some crushed red pepper
Mike&kim 5y ago

This is one of my favorite ways to eat these shellfish.
promfh 10y ago

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.
Expat 11y ago

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