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White Wine and Cream Steamed Mussels
Number of Servings: 4 Rate this Recipe: |
Description
Don’t these look amazing, well they taste amazing and are extremely simple to make. These are my favourite mussels and even though I order them in restaurants any chance I get, nothing tastes as good as these.
Ingredients
- 1 tbsp butter
- 1 cup 10% cream
- 3⁄4 cup dry white wine
- 2 tbsp vermouth
- 1 tomato
- 1 package white button mushroom, sliced
- 1⁄2 onion, chopped
- 2 clove garlic, minced
- 3 tbsp chives, chopped
- 1 tsp salt and pepper (to taste)
- 2 lb fresh cultured blue mussels
Instructions
- Rinse fresh blue mussels in tap water and discard any that will not close when you tap the shell a couple times.
- Melt butter over medium to high heat in a large stock pot. Cook onions and garlic for 2 min., then add mushrooms and cook until browned, about 8 minutes.
- Deglaze with wine and vermouth for 3 minutes, and then add the salt, pepper and cream.
- Bring to a light boil, strain the mussels and add them to the simmering ingredients.
- Cook uncovered for 5-8 minutes, or when they have opened up.
- Add the chives to the mussels and discard any mussels that do not open during cooking.
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