Kenmare Bay Mussels With Wine-Cream Sauce

Ingredients

For Wine Cream Sauce

• 3/4 cup dry white wine
• 1/4 cup cider vinegar
• 3 tablespoons fresh lemon juice
• 3 tablespoons unsalted butter, cut into 3 pieces
• 1 1/2 cups whipping cream
• 3/4 teaspoon salt
• 3/4 teaspoon white pepper

For Mussels

• 2 cups water
• 2 medium onions, diced
• 2 medium carrots, peeled and diced
• 2 large celery ribs, diced
• 4 large parsley sprigs
• 8 whole black peppercorns
• 3 long lemon peel strips (yellow part only)
• 1 large bay leaf, crumbled
• 1 tablespoon cider vinegar
• 3 dozen small mussels, scrubbed and bearded
• lemon wedge

Directions

1. 1

   For Sauce;.

2. 2

   Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.

3. 3

   Whisk in butter, one piece at a time; boil 1 minute.

4. 4

   Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.

5. 5

   For Mussels:.

6. 6

   Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.

7. 7

   Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.

8. 8

   Drain.

9. 9

   Arrange mussels open ends up in soup bowls.

10. 10

    Drizzle sauce over, garnish with lemon wedges and serve.