Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Shellfish >> Mussels 14

Print this Recipe    Mussels 14

MUSSELS IN LEMON CREAM

2 tablespoons unsalted butter, softened
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
2 teaspoons fresh lemon juice
2 medium tomatoes
1/2 lemon
1 1/2 pounds Penn Cove or other cultivated mussels (about 30)
1/2 cup dry white wine
3/4 cup heavy cream

diced seeded tomato and finely chopped fresh parsley leaves

In a bowl stir together butter, 1 tablespoon garlic, shallot,
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.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.