Steamed Mussels with Herb, Wine and Cream Sauce

From Best Recipes from New England Inns

Fish and Seafood Recipes

Yield: Serves 4-6

• 4 dozen mussels, washed and cleaned well
• 1 cup dry white wine
• 1 teaspoon chopped garlic
• 1 teaspoon chopped fresh parsley
• Pinch fresh thyme
• Pinch fresh dill
• 1 cup heavy cream (not whipping cream)
• 1/2 teaspoon kosher salt or sea salt
• 1/4 teaspoon freshly ground black pepper
• Fresh parsley, chopped

In a covered Dutch oven over medium-high heat, cook oysters with white wine, garlic, and herbs. Bring liquid to a simmer and steam until shells open.

Remove mussels from pot. Add cream, salt, and pepper to pot; simmer, uncovered, until mixture coats the back of a spoon.

To serve, pour equal portions of sauce into soup bowls. Arrange mussels on top; garnish with parsley.

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