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White Wine and Cream Steamed Mussels

Musselentrs13

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0 ratings
5
prepare
25
cook
4
serves

INGREDIENTS

1 tbsp. butter
1 cup 10% cream
3⁄4 cup dry white wine
2 tbsp. Vermouth
1 tomato
8 oz. white button mushroom, sliced
1⁄2 onion, chopped
2 clove garlic, minced
3 tbsp. chives, chopped
1 tsp. salt and pepper (to taste)
2 lb. fresh cultured blue mussels

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water and discard any that will not close when you tap the shell a couple times.
  2. 2
    Melt butter over medium to high heat in a large stock pot. Cook onions and garlic for 2 min., then add mushrooms and cook until browned, about 8 minutes.
  3. 3
    Deglaze with wine and vermouth for 3 minutes, and then add the salt, pepper and cream.
  4. 4
    Bring to a light boil, strain the mussels and add them to the simmering ingredients.
  5. 5
    Cook uncovered for 5 to 8 minutes, or when they have opened up.
  6. 6
    Add the chives to the mussels and discard any mussels that do not open during cooking.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: cocobeanandme.blogspot.com

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