Kenmare Bay Mussels With Wine-Cream Sauce
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
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
-
For Mussels
- 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
directions
- 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.
- Drain.
- Arrange mussels open ends up in soup bowls.
- Drizzle sauce over, garnish with lemon wedges and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas