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Belgian Style Blue Mussels
Number of Servings: 4 Rate this Recipe: |
Description
Ingredients
- 2 lb fresh cultured blue mussels
- 1 tbsp olive oil
- 2 tbsp white wine vinegar or tarragon vinegar
- 1 tbsp shallots
- 3⁄4 cup leek whites, chopped
- 1⁄2 cup heavy cream
- 1 cup mushrooms, diced
- 1 cup dry white wine (optional)
Instructions
- Rinse the fresh blue mussels in tap water.
- Heat olive oil in dutch oven or heavy pot and sauté shallots, leeks and mushrooms until limp, but not brown.
- Add fresh blue mussels, vinegar and heavy cream. Cover and steam on high about 4 minutes until the mussels are open. Thin sauce with white wine if desired.
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