Ingredients
-
2
-
3
-
1/3
-
2
-
2
-
2
-
1 1/2
-
1/2
-
1
-
-
-
-
-
-
Directions
Mussels au Vin, This was in this mornings newspaper, I haven’t tried it yet but it sure looks scrumptious!
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Steps
|
1
Done
|
Scrub Mussels Under Running Water and Remove Any Beards. |
|
2
Done
|
Discard Mussels Which Remain Open During Handling. |
|
3
Done
|
in a Large Saucepan Combine Olive Oil, Red Pepper, Garlic, Shallots and Pancetta. |
|
4
Done
|
Cook Over Low Heat, Stirring Frequently For 5 Minutes. |
|
5
Done
|
Increase Heat to High and Add Wine and Mussels. |
|
6
Done
|
Cover and Cook For 3 Minutes. |
|
7
Done
|
With a Slotted Spoon Remove Mussels as They Open and Place on a Warm Serving Dish; Discard Any Mussels That Remain Closed. |
|
8
Done
|
Immediately Add Cream and Parsley to the Broth and Simmer to Reduce Slightly. |
|
9
Done
|
Add Salt and Pepper to Taste. |
|
10
Done
|
Pour Hot Broth Over Mussels in Serving Dish. |
|
11
Done
|
Dress With Chopped Parsley. |
|
12
Done
|
Serve Immediately With Crusty Bread. |
|
13
Done
|
Source: International Olive Oil Council. |
