River Ranch Lodge Black Mussels
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Serves/Makes: 6
Ready in: < 30 minutes
- 2 tablespoons olive oil
- 24 live black mussels (Prince Edward Island or Green Lip are okay)
- 1 tablespoon chopped shallots
- 2 teaspoons minced garlic
- 1 pinch kosher salt
- 1 pinch white pepper
- 1/4 cup white wine
- 2/3 cup heavy cream
- 1 tablespoon cold butter
- 2 tablespoons fresh chopped parsley, divided
After purchasing, wrap mussels in cold, damp cloth and refrigerate. Just prior to cooking, rinse briefly or wipe with damp cloth. Heat oil just to smoking in heavy saute pan. Carefully add mussels and shallots. Saute for a few seconds, then add garlic, salt and pepper. The moment the garlic begins to brown, add white wine to the pan. As the steaming wine and juices open the mussels, add cream and reduce for a few moments until creamy broth coats mussels. Add butter and half the parsley, keeping the pan moving to emulsify the butter into the sauce. Once the butter is incorporated, pour mussels and sauce into a large bowl and serve. Top with remaining parsley as garnish. Recipe Source: River Ranch Lodge, Tahoe City, CA
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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