Steamed Mussels with Herb, Wine and Cream Sauce

Fish and Seafood Recipes

Yield: Serves 4-6

The salt air on Nantucket Island gives such a boost to the appetite that the inn can serve this hearty dish as an appetizer. --Jared Coffin House, Nantucket, Massachusetts

• 4 dozen mussels, washed and cleaned well
• 1 cup dry white wine
• 1 teaspoon chopped garlic
• 1 teaspoon chopped parsley
• Pinch of thyme
• Pinch of dill
• Salt and pepper to taste
• 1 cup heavy cream (do not use whipping cream)
• Chopped fresh parsley

Steam mussels in white wine, garlic, and herbs until shells open. Remove. Add rest of ingredients and reduce until mixture coats back of a spoon. In soup bowl ladle sauce, arrange mussels on top, and sprinkle with chopped parsley.

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