Mussels with Garlic & White Wine Recipe #12918
The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!!
by Tebo
20 min | 10 min prep
SERVES 4
- 2 lbs fresh mussels
- 4 cloves garlic, minced
- 2 tablespoons butter or oil
- 2 medium tomatoes, diced
- 1/2 cup dry white wine
- 1/4 cup heavy cream
- 4 tablespoons parsley, chopped
- 1 lemon, quartered
- salt & pepper
- In a pot large enough to hold mussels, heat butter on medium heat.
- Add garlic and mussels, toss and warm for two minutes.
- Add tomatoes, wine, cream, salt& pepper.
- Raise heat to med-high, cover and cook 5 minutes.
- Check during cooking.
- Do not overcook.
- Mussels are done when shells have opened.
- Divide into 4 bowl with broth.
- Garnish with parsley and lemon wedge.
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5 stars