May 24, 2018
Dinner, Main Dish, Shellfish,
Mussels, Dairy, Alcohol, Appetizers, French, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Wine, Butter/Margarine more
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"From our daily newspaper The West Australian. Times are estimated. NOTE - serving size is 2 as a main or 4 as an entrée."
Wash the mussels under plenty of cold, running water and discard any open ones that won't close when lightly squeezed.
Pull our the tough, fibrous beards protruding from between the tightly closed shells and then know off any barnacles with a large knife.
Give the mussels another quick rinse to remove any little pieces of shell.
In a pan big enough to take all the mussels, soften the shallots in the butter and a dash of olive oil for 2 minutes, then add the garlic and then add the mussels in by hand, don't tip the bowl of mussels in, you don't want all that liquid) and then add wine or cider, turn up the heat, then cover and steam them open in the own juices for 3 to 4 minutes.
Give the pan a good shake every now and then, then lift out the open mussels with a slotted spoon and put in a bowl.
Add the cream and reduce the liquid until the sauce is thick, add the chopped parsley and remove from the heat.
Season with a twist of pepper and then serve mussels with the sauce and some crusty bread.
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