Heat olive oil in dutch oven or heavy pot and sauté shallots, leeks and mushrooms until limp, but not brown.
3
Add fresh blue mussels, vinegar and heavy cream. Cover and steam on high about 4 minutes until the mussels are open. Thin sauce with white wine if desired.
notes
Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com
Source: AquaPrime Mussel Ranch
» Comments RSS