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 Meuniere
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- #37086
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
sauce
1 tablespoon olive oil
1/4 cup shallots, minced
3 tablespoons garlic, chopped
2 bay leaves
2 sprigs fresh thyme
2 cups white wine
1/4 pound butter, cut into cubes
mussels
24 live mussels, scrubbed and debearded
3 tablespoons chopped parsley
salt and pepper
crusty bread
directions
In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up to a boil, reduce to a simmer.
Add the mussels to the wine mixture and cover. Simmer the mussels for 5 to 8 minutes or until the shells open.
Discard any shells that do not open. Stir in the parsley and season with salt and pepper. Divide the mussels between two bowls and serve with crusty bread.
added by
freecycle
nutrition data
984 calories, 59 grams fat, 47 grams carbohydrates, 30 grams protein per serving.
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reviews & comments
February 8, 2019
I make this recipe with chopped celery, onions and garlic. Just follow the recipe with the chopped celery. Deglaze with good white wine and add a touch of milk at the end. The celery taste is wonderful with the mussels.
October 20, 2009
I used a third of the butter, onions instead of shallots and dried tarragon instead of thyme. I didn't have parsley, either, but the dish was very good and much easier to make than a three rating suggests. Yum! Thanks.