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Mussels a la Byron

Musselaptizer22

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5
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cook
4
serves

INGREDIENTS

2 lb. fresh cultured blue mussels
2 garlic cloves, crushed
6 tbsp. dry white wine
1⁄4 cup whipping cream
1⁄4 cup tomato sauce

INSTRUCTIONS

  1. 1
    Rinse the fresh blue mussels in tap water. Discard any mussels that do not close when lightly tapped. Set remaining mussels aside.
  2. 2
    Put fresh blue mussels in a large pot over high heat, add white wine and garlic. Cover and let steam in the natural juices until shells open, about two to three minutes.
  3. 3
    Add tomato sauce and cream, stirring slightly. Continue cooking for one minute. Serve “sailor style,” that is with the shells and juices in large flat bowls using crusty bread to soak up the juices.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: The Flake House Restaurant, St. John’s, NL

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cuisines North & South American
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