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Steamed Mussels with Cream Sauce Recipe

By Newfoundland.ws
6 lbs Fresh Mussels
1 medium Shallot, finely chopped
4 oz Butter
1 cup Dry White Wine
1 cup Heavy Cream
one-half fresh lemon, juiced
one-quarter bunch fresh parsley, chopped
salt and white pepper to taste

Scrub mussels thoroughly, make sure they are clean an free of sand. In a saucepan, bring shallots, butter and white wine to a simmer. Add mussels to mixture and cover. Turn them gently so that the mussels are evenly heated. Simmer until all mussels are open, about 7 - 8 minutes. With a slotted spoon, remove mussels and place in individual serving bowls or one large serving bowl; keep warm. Bring wine mixture back to a boil, add the cream, salt and pepper to taste and lemon juice. Simmer for about 7 - 8 minutes. Strain mixture over mussels and sprinkle with parsley. Serves 6

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Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you


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