Ingredients
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1
-
2 - 3
-
1
-
1
-
120
-
1
-
1
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Mussels in Wine and Cream, , Modified the recipe slightly Because mussels produce lots of liquid, I omitted the 1/2 cup of water Had no parsley so chopped some fresh fennel leaves Deliscious dish, easy to make
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Steps
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1
Done
|
Put the Olive Oil and Butter/Margarine Into a Good Sized Frying Pan (with a Lid) and Then Fry, not Too Quickly, the Chopped Garlic and Shallots. |
|
2
Done
|
When the Shallots and Garlic Are Just Transparent, (about Two Minutes), Add the Water, Wine, Bay Leaf, Parsley and Mussels. |
|
3
Done
|
Add Ground Pepper to Taste and Pour Cream Over the Mussels. |
|
4
Done
|
Cover Pan With Lid, Over Moderate to High Heat. |
|
5
Done
|
When Liquid Starts to Steam, Keep Over the Heat, Constantly Shaking the Pan Until All (or at Least Most) of the Shells Open. |
|
6
Done
|
This Will Only Take Three, or Four Minutes. |
|
7
Done
|
Do not Overcook and Avoid Letting the Liquid Boil. |
|
8
Done
|
You Will Hear the Shells Crack Open and When Most Have Opened, Remove from Heat. |
|
9
Done
|
Too Much Cooking Will Only Make Them Tough. |
|
10
Done
|
Serve Immediately (only the Ones That Opened) in Bowls With Plenty of Sauce and Crisp Fresh Bread. |
