Beer makes batters better, meat more tender, and sauces more flavorful.
Steamed Mussels With Shallot Cream
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- #41321
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 cup dry white wine
1/4 cup finely chopped shallots
1 tablespoon finely chopped garlic
2 pounds mussels, cleaned
2 tablespoons finely chopped fresh parsley
1 tablespoon butter or heavy cream
1 tablespoon fresh thyme
OR
1/2 teaspoon dried thyme
directions
Put the wine, shallots and garlic in a skillet. Cover and cook over high heat for 2 minutes.
Place mussels in a single layer in the pan. Cover and cook, shaking pan every 30 seconds or so, until the shells pop open, about 3-5 minutes. (PLEASE NOTE: It is important to discard any that do not open after 5 minutes.) Using tongs, remove mussels from pan and place in a bowl.
Add thyme, parsley and butter or cream to skillet and whisk over high heat until foamy. Pour sauce over mussels and serve.
added by
cookiesprinkles
nutrition data
525 calories, 16 grams fat, 23 grams carbohydrates, 55 grams protein per serving.
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