Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mussels With Garlic Mustard Rosemary And Cream
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- #16280
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
60 medium fresh cultivated mussels
2 teaspoons butter
4 cloves garlic, minced
1 large shallot, minced
3 cups heavy cream
1/2 cup dry white wine
8 rosemary sprigs, each 4 inches long
1 bay leaf
2 teaspoons grainy mustard
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
crusty bread
directions
Wash and debeard the mussels.
In a non-reactive saucepan over medium-high heat, melt the butter and add the garlic and shallot. Cook until they start to brown.
Pour in the cream and white wine and bring to a boil. Cook liquid quickly to reduce by one-fourth. Add the mussels, rosemary, bay leaf and mustard. Cover and cook for 3 to 4 minutes until all mussels open. Discard any that do not open.
Add the salt and pepper, and pick out the bay leaf and rosemary sprigs.
Serve in large warmed bowls with crusty bread to sop up the briny sauce.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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