Island Mussels With Wild Mushrooms and Cream

Chef mariajane's Note:

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!!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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%)

Directions:

1. 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.
2. 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.

Reviews

[Chef Greg NH]

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.