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Penn Cove Steamed Mussels

  Mussels in shells 1 1⁄2 Pound
  Fennel bulb 1⁄2 , minced
  Shallot 1 , minced
  Dry white wine 3 Tablespoon
  Whipping cream 3 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Black pepper To Taste

Scrub the mussels under cold running water.
Remove barnacles with a small knife, and remove the beards.
Place the mussels in a large skillet with a lid.
Sprinkle them with the fennel, shallot, and wine.
Cover the skillet and place over medium-high heat.
Steam until the mussels open, 3-5 minutes.
Lift out the mussels with a slotted spoon and remove the top shells.
Discard any mussels that did not open.
Arrange the mussels, on their bottom shells, in one layer in a shallow serving dish.
Keep warm.
Place a double layer of dampened cheesecloth in a strainer set over a bowl.
Strain the mussel cooking liquid through the cheesecloth.
Return the liquid to a clean saucepan and bring to a boil.
Add the cream, stir well, and boil 3 minutes to reduce slightly.
Stir in the parsley.
Spoon the sauce over the mussels and sprinkle with freshly ground black pepper.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 857 Calories from Fat 281

% Daily Value*

Total Fat 31 g48%

Saturated Fat 13.2 g66.1%

Trans Fat 0 g

Cholesterol 254.8 mg84.9%

Sodium 2042.2 mg85.1%

Total Carbohydrates 44 g14.7%

Dietary Fiber 4.9 g19.5%

Sugars 3.3 g

Protein 84 g168.2%

Vitamin A 81.5% Vitamin C 184.3%

Calcium 31.9% Iron 168.3%

*Based on a 2000 Calorie diet

Penn Cove Steamed Mussels Recipe