Mussels in white wine and herbs

4 Servings

Ingredients

Quantity Ingredient
2 To 3 pounds fresh mussels
1 tablespoon Butter
2 tablespoons Olive oil
4 Shallots or green onions, chopped
1 clove Garlic, minced
¾ cup White wine
⅓ cup Water
3 tablespoons Finely chopped fresh parsley
Pinch of thyme
1 To 2 bay leaves
Freshly ground black pepper to taste
¼ cup Whipping cream
Extra parsley and lemon wedges for garnish

Directions

Wash mussels under cold running water to remove all traces of dirt, seaweed and barnacles. Remove beards. Discard any broken mussels. Tap any open mussels; if they do not close, discard them. Prepare mussels just before cooking.

In a large fry pan with a cover, heat oil and butter over medium-high heat.

Saute shallots and garlic until transparent. Add wine, water, parsley, thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or until shells open. Discard any mussels that do not open. Serve immediately in deep bowls garnished with parsley and lemon wedges.

For a lighter presentation, omit the cream and substitute 2 ripe tomatoes (peeled, seeded and chopped). Yield 4 servings. Typed in MMFormat by cjhartlin@... Source: Good Friends Cookbook Posted to MM-Recipes Digest by cjhartlin@... on Aug 17, 1999

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