Home Cooks Online

An easy recipe for those of you lucky enough to find mussels, by Helen Poore.

We were in Virginia Beach last week and had the best mussels I've had in a long time.  Of course, no one could tell me the recipe, so I came home and made it myself, with only my taste buds as a guide.  What I love so much about this version is the delicate flavor of the mussels is not lost by the overpowering of garlic.  Shallots are now my best friend!  I think this would work with clams too.

Mussels with Shallots, White Wine and Cream

• 
  

  4 pounds of mussels scrubbed and debeard



• 
  

  3 tablespoons butter



• 
  

  1 garlic clove, minced



• 
  

  2 or 3 shallots, finely chopped



• 
  

  1 cup of dry white wine



• 
  

  1/4 cup of heavy cream



• 
  

  sprinkle of red pepper, more if you like a bite



• 
  

  fresh parsley, about a handful, chopped

In a pan large enough to hold all the mussels (don't fill to top though), sauté garlic and shallots until soft, do not brown.  Add white wine and mussels, cover and steam until all the mussels open (don't over cook, they are meant to be poached).  Discard any mussels that didn't open.  Remove the remaining mussels and set aside.  To the wine sauce, add the parsley, red pepper and cream. Simmer for a few minutes and pour over the mussels.  Serve with lots of crusty French bread for dipping.