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.
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.