Penn Cove Mussels in Lemon Cream
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 tablespoons unsalted butter, softened
- 3 tablespoons garlic, minced
- 1 tablespoon shallot, minced
- 2 1⁄2 tablespoons parsley, finely chopped
- 2 teaspoons fresh lemon juice
- 2 medium tomatoes
- 1⁄2 lemon
- 1 1⁄2 lbs mussels, about 30
- 1⁄2 cup dry white wine
- 3⁄4 cup heavy cream
- tomatoes, seeded, diced
- fresh parsley, chopped
directions
- In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
- Seed tomatoes and cut into 1/4-inch dice.
- Cut lemon into 4 wedges.
- Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat.
- Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
- Add mussels and cook, stirring, 1 minute.
- Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
- Discard any unopened mussels.
- Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley.
- Serve mussels immediately.
- Serves 2 as a first course.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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