Search

Steamed Mussels

  • 2 tablespoons butter

  • 1/4 cup shallots, minced

  • 3/4 cup dry white wine

  • 3 pounds mussels, cleaned and debearded

  • 1/2 cup chopped fresh parsley

  • ground black pepper to taste

In a medium stock pot, heat butter over medium heat. Add shallots and sauté until translucent. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 6 to 8 minutes. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

17 views0 comments

Recent Posts

See All

A Down East favorite! 1 pound lobster meat cut into bite size pieces. Sauté in 1/2 pound butter until butter turns red. Add 1 quart whole milk (cream if you like it thicker). Garnish with parsley and

A wonderful recipe given to me by my Aunt Peggy! Blend well after adding each ingredient: 1 - 8 oz. package cream cheese 2 Tbsp chopped onion 2 Tbsp ketchup 1/4 tsp Worcestershire sauce 1/2 tsp salt

An old family recipe given to me by my cousin Nancy. Layer: 1/2 cup Ritz cracker crumbs in bottom of dish 2 pounds of scallops, cut into bite-size pieces 1/2 cup Ritz cracker crumbs 1/4 tsp salt - Ro