Penn Cove Mussels in Lemon Cream

"A favorite on the menu at Arnies, Edmonds WA."
 
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Ready In:
25mins
Ingredients:
12
Serves:
2
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ingredients

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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

<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> 8724165"
 
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