Recipe Categories
Seafood
Wine Seafood

James's Mussels White Wine Herbs

2 x To 3 pounds fresh mussels
1 tbl Butter
2 tbl Olive oil
4 x Shallots or green onions, chopped
1 cl Garlic, minced
3/4 cup White wine
1/3 cup Water
3 tbl Finely chopped fresh parsley
    Pinch of thyme
1 x To 2 bay leaves
    Freshly ground black pepper to taste
1/4 cup Whipping cream
    Extra parsley and lemon wedges for garnish

 Method :
Wash mussels under cold running water to remove all traces of dirt, seaweed and barnacles. Remove beards. Discard any broken mussels. Tap any open mussels; if they do not close, discard them. Prepare mussels just before cooking.
In a large fry pan with a cover, heat oil and butter over medium-high heat.
Saute shallots and garlic until transparent. Add wine, water, parsley, thyme, bay leaves, pepper and mussels. Pour cream over top. Cover and bring to a boil. Cook, shaking pan occasionally, for about 4 minutes or until shells open. Discard any mussels that do not open. Serve immediately in deep bowls garnished with parsley and lemon wedges.
For a lighter presentation, omit the cream and substitute 2 ripe tomatoes
(peeled, seeded and chopped).
Yield 4 servings.