Steamed Mussels with Cream Sauce Recipe

Newfoundland Recipes

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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