A classic white wine-based dish, with a touch of cream and lots of shallots and garlic. In the Provençal region of France, they add tomatoes to this dish; feel free to do so if you like. You can enjoy this with either crusty bread or toasted slices of French bread, as in the Bruschetta recipe on page 11 of the book. In French bistros, these mussels are traditionally served with pommes frites.
1. In a large deep sauté pan or a large wide saucepan, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs and cook, stirring, until the shallots are soft and fragrant, about 1 minute. Add the wine, heavy cream, salt, and pepper, and bring to a boil.
2. Add the mussels, cover the pan, and cook, shaking the pan occasionally, until the mussels have opened, 5 to 6 minutes.
3. Remove the pan from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately, with French bread for dipping.
Buy Emeril 20-40-60
This page created February 2010
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