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Steamed Mussels with Herb, Wine and Cream Sauce

Yankee Plus Dec 2015


Steamed Mussels with Herb, Wine and Cream Sauce
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  • 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.
Updated Wednesday, March 26th, 2008

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