New York Live

Fairway's Steamed Mussels in White Wine Sauce

Updated 4:10 PM EST, Thu, Jul 14, 2011

Get Adobe Flash player

To view this video you must to have Flash Player 9.0 or later installed. Click to download the most recent version of Flash.

4 lbs mussels
6 sprigs flat parsley
4 shallots, finely chopped
4 sprigs thyme
12 peppercorns
2 cups heavy cream
1 baguette

Over a high heat, add the shallots, wine, parsley, peppercorns to a pot and bring to a boil. Once the liquid begins to boil, boil for 2 more minutes. Add mussels and cover with a lid. Every 2 minutes, shake the pot well to mix or mix with a spoon. The mussels should begin to open. Heat for 4-5 minutes or until all of the mussels open. Take the mussels out of the pot and reduce the liquid by half for 3-4 minutes. Add 2 cups heavy cream and reduce for 2 more minutes. Add the mussels back to the pot and mix for 1 more minute. Distribute the mussels evenly amongst the 4 bowls and pour the sauce over the mussels.  Serve with a fresh baguette.

Chef's Note: We recommend small to medium sized mussels.

Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.

First Published: Jul 13, 2011 2:39 PM EST
Leave Comments