Mussels are such a FAVORITE at our house. What’s not to love? They aren’t super expensive, they make a fantastic appetizer or even a main-dish! This is Delicious and can be served in pasta bowls with fresh Italian or French bread to sop up those wonderful juices from the Mussels !
- 2 pounds mussels, cleaned
- 3/4 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 2 tablespoons garlic, minced
- 2 tablespoons green scallions, sliced
- 1 tablespoon dill weed
- 1 tablespoons finely chopped fresh parsley leaves
- 3 teaspoons fresh lemon juice
- 2 lemons, sliced 8 wedges
- Kosher salt
- Fresh ground Black Pepper
In a bowl stir together butter, 1 tablespoon garlic, dill weed, scallions,tablespoon parsley, lemon juice, and salt and pepper to taste. Cut lemon into 4 wedges each. Scrub mussels and remove beards.In a 4-quart heavy saucepan melt herb butter over moderate heat. Add 4 of 8 lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels.Divide mixture between 2 soup plates and garnish with lemon and parsley. Serve mussels immediately.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.