Steamed Mussels
By Le Creuset
Steamed Mussels
By Le Creuset
Yield/Serves:
Makes 2 to 4 servings
- ΒΌ 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
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.
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.