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    Mussels Meuniere


    Source of Recipe


    WKRG
    Mussels Meuniere

    http://media.wkrg.com/images/scaled/media/news8/05-18-2011_recipe-200x0.jpg


    12-14 mussels
    1/2 tbs garlic
    1/2 tbs shallots
    2 tbs capers
    2 dashes Worcestershire
    2 cups white wine
    4 oz butter
    1 tbs oil
    1/2 lemon

    Clean and purge mussels by pulling off the beards and running cold water over mussels about 10 minutes to rinse out any grit.
    Get pan hot then add oil, shallots, garlic, and capers, then add mussels
    Saute
    Add white wine, squeeze 1/2 lemon
    Reduce
    Add Worcestershire

    When the mussels open remove them from the pan but continue to reduce the wine until it is almost gone, then add butter.

    Stir into a sauce, add salt and pepper to taste and pour Mussels.

 

 

 

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