Kenmare Bay Mussels With Wine-Cream Sauce

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.

Ready In:
45mins
Serves:
Units:

ingredients

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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@Leslie in Texas
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@Leslie in Texas
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"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."
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  1. Leslie in Texas
    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.
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