Steamed Mussels

By by Le Creuset
Images
Steamed Mussels
Serves
Makes 2 to 4 servings
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 medium shallots, finely chopped
  • 3 large garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons chopped tarragon
  • Kosher salt
  • 2 lbs. fresh mussels, scrubbed and debearded
  • Garnish with chopped fresh flat-leaf parsley


Procedure
In a large pot over medium-high heat, warm the oil. Stir in the shallots and cook until tender, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the wine, cream, butter, tarragon and season with salt.

Add the mussels, cover, and cook 2 minutes. Stir the mussels, cover, and continue cooking until they open, 4 to 6 minutes. Discard any mussels that do not open. Sprinkle with parsley and serve at once with the broth and some crusty bread.

Steamed Mussels

By by Le Creuset
Serves
Makes 2 to 4 servings
Ingredients
  • ¼ cup extra virgin olive oil
  • 2 medium shallots, finely chopped
  • 3 large garlic cloves, finely chopped
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 4 Tablespoons unsalted butter
  • 2 Tablespoons chopped tarragon
  • Kosher salt
  • 2 lbs. fresh mussels, scrubbed and debearded
  • Garnish with chopped fresh flat-leaf parsley


Procedure
In a large pot over medium-high heat, warm the oil. Stir in the shallots and cook until tender, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the wine, cream, butter, tarragon and season with salt.

Add the mussels, cover, and cook 2 minutes. Stir the mussels, cover, and continue cooking until they open, 4 to 6 minutes. Discard any mussels that do not open. Sprinkle with parsley and serve at once with the broth and some crusty bread.