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Penn Cove Steamed Mussels

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Ingredients
  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
Directions

Scrub the mussels under cold running water.
Remove barnacles with a small knife, and remove the beards.
Rinse.
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
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Clam
Interest: 
Healthy

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