 |
|
|
|
|
|
|
|
|
|
|
Steamed Mussels
New London Style
Serves 4-6
» 1/4 cup (60 mL) finely diced onion
» 3 tbsp (45 mL) diced celery
» 3 tbsp (45 mL) minced garlic
» 2 tbsp (30 mL) olive oil
» 1/2 cup (125 mL) dry white wine
» 4 lb (1.8 kg) Island Gold mussels (cleaned)
» 2 tbsp (30 mL) chopped fresh parsley,
tarragon and/or chives
» 2 tbsp (30 mL) unsalted butter (softened)
» Salt and pepper
1 Heat a medium-sized pot to medium heat. Sauté the onion, celery and garlic in the olive oil until translucent, about 2 minutes. Increase the heat to high, add the white wine and bring to a boil. Add the mussels, cover and cook for 6 minutes.
2 Remove mussels from the pot, transfer to a warmed serving dish and set aside.
3 Reduce the liquid by half to concentrate the flavours. (Try one of the variations.)
4 Add the herbs, then whisk in the butter and season to taste with salt and pepper.
Pour the sauce overtop the mussels and serve with crusty french bread for dipping.
Variations: Once the sauce is reduced by half:
• Add 2 cups (500 mL) small diced tomatoes or
• Add 1/2 cup (125 mL) whipping cream and
return to a simmer.
Back
|
|
|
|
|
Send To Friend
Print
