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Mussels Steamed in Wine Sauce




Source of Recipe


Sharon Greene


Recipe Introduction


Serve warmed French or Italian bread with these mussels to help mop up the delicous broth.


Recipe Link: http://groups.msn.com/FullCircleofFriends

List of Ingredients




4 lb/2 kg mussels
2 tbsp/30ml butter
1 onion, chopped
1/2 cup/125 mL celery, chopped
1/2 cup/125 mL carrots, chopped
3 cloves garlic, finely chopped
1 cup/250 mL dry white wine
1/2 cup/125 mL whipping cream
2 tbsp/30 mL parsley, finely chopped
pepper, freshly ground

Recipe



Procedure

Scrub mussels thoroughly, removing any beards. Discard any musels that do not close tightly when tapped. Cover and refrigerate untilready to cook. In a large saucepan, melt butter. Add onion, celery, carrots and garlic; cook, stirring often, for 2 minutes. Add wine and mussels. Increase heat to hight; cover and steam for about 4 minutes or until mussels are open. Stir in cream, parsley and freshly ground pepper to taste. Serve mussels and broth in warmed soup bowls.