Kenmare Bay Mussels With Wine Cream Sauce Recipes

MUSSELS IN WINE AND CREAM

Steps:

• 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.
• When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
• Add ground pepper to taste and pour cream over the mussels.
• Cover pan with lid, over moderate to high heat.
• When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
• This will only take three, or four minutes.
• Do not overcook and avoid letting the liquid boil.
• You will hear the shells crack open and when most have opened, remove from heat.
• Too much cooking will only make them tough.
• Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.

STEAMED MUSSELS WITH WINE AND CREAM

Steps:

• Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
• Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
• Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
• Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
• Return juice to pan and bring to boil.
• Allow to reduce then stir in cream and seasonings.
• Spoon this sauce over the mussels and serve with crusty bread.

KENMARE BAY MUSSELS WITH WINE-CREAM SAUCE

Steps:

• For Sauce;.
• Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
• Whisk in butter, one piece at a time; boil 1 minute.
• Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
• For Mussels:.
• Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
• Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
• Drain.
• Arrange mussels open ends up in soup bowls.
• Drizzle sauce over, garnish with lemon wedges and serve.