White Wine Mussels
A great warm weather dish, easy to make, and super tasty bringing the best of Provence to your table. Enjoy this dish with a baguette and a salad.
This dish was provided courtesy of Katie-Rose Watson of The Rose Table.
Directions
Serves two as a main course or four as an appetizer
Clean and rinse mussels. Discard any mussels that are open or have cracked shells.
In a deep pot, sauté onion in olive oil over medium heat for five minutes or until soft.
Add garlic cloves and cook for 1-2 minutes.
Raise temperature to medium-high. Add wine, cream, butter, and some chopped parsley. Season with salt and pepper.
Add mussels, give a gentle stir, cover the pot, and let steam over medium-high heat for 8-10 minutes or until the mussels are open and plump looking.
Discard any mussels that did not open.
Divide mussels into two shallow bowls, pouring the sauce on top. Top with parmesan, lemon zest, and julienned basil. Serve with toasted or grilled bread.
Many thanks to Katie-Rose Watson of The Rose Table for this recipe. See the original here.
Ingredients
2 lbs Mussels
2 tbsp olive oil
1/4 cup sweet onion or shallot, diced
2 cloves garlic
1 cup white wine
1/3 cup heavy cream
2 tbsp unsalted butter
Salt & pepper to taste
Fresh Italian parsley
Parmesan
Fresh basil
Baguette for serving
