Prep 15 mins
Cook 0 mins
I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!!
- 4 lbs mussels
- 3 tablespoons butter
- 1 cup onion, diced
- 1 cup sliced wild mushroom (Shiitake, Portobello, Oyster, can be fresh or dried and reconstituted)
- 1 cup light cream (18%)
- Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
- In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.
Excellent! - the mushrooms added a very tasty element to the sauce. I didn't have any wild mushrooms, so used baby portabellas and also added some white wine and garlic and chopped green onions at the end. I did the same for shrimp in another saucepan with equally favorable results. This recipe is a keeper.