Ready in 1h
Try this Mussels in White Wine And Herbs recipe, or contribute your own.
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 email@example.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by firstname.lastname@example.org on Aug 17, 1999
Gumby351 3y agoVery easy to make and it's delicious!
navychick 5y agoI forgot to get a lemon and used half
Mike&kim 5y agoIt 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
townsendtom 9y ago
promfh 10y agoThis is one of my favorite ways to eat these shellfish.
Expat 11y agoWonderful 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.