Prep 25 mins
Cook 20 mins
This recipe is from an August 1986 Bon Appetit magazine in an article titled "An Irish Ramble", featuring recipes from Irish houses and hotels. This recipe is a specialty of the dining room at the Park Hotel Kenmare. The mussels of Kenmare estuary in southwestern Ireland are tiny, sweet and tender. For best results, use the smallest mussels you can find.
For Wine Cream Sauce
- 3⁄4 cup dry white wine
- 1⁄4 cup cider vinegar
- 3 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 1⁄2 cups whipping cream
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon white pepper
- 2 cups water
- 2 medium onions, diced
- 2 medium carrots, peeled and diced
- 2 large celery ribs, diced
- 4 large parsley sprigs
- 8 whole black peppercorns
- 3 long lemon peel strips (yellow part only)
- 1 large bay leaf, crumbled
- 1 tablespoon cider vinegar
- 3 dozen small mussels, scrubbed and bearded
- lemon wedge
- For Sauce;.
- Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
- Whisk in butter, one piece at a time; boil 1 minute.
- Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
- For Mussels:.
- Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
- Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
- Arrange mussels open ends up in soup bowls.
- Drizzle sauce over, garnish with lemon wedges and serve.