Return to Content

Steamed Mussels with Herb, Wine and Cream Sauce

by

Yield: Serves 4-6

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order