Ingredients
4 lbs mussels
6 sprigs flat parsley
4 shallots, finely chopped
4 sprigs thyme
12 peppercorns
2 cups heavy cream
1 baguette
Instructions
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.
Fairway's Steamed Mussels in White Wine Sauce
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