Monday, January 3, 2011

Mussels in a White Wine Cream Sauce

My friend Amber was looking for a recipe for mussels that had a nice sauce with it. This is my basic mussel recipe, and many have asked for it.

A pinot grigio you would drink - say Cavit, inexpensive but still tasty 1/2 bottle

2 or 3 tomatoes, chopped

a softball sized onion chopped

3 or 4 fat cloves of garlic minced or grated on a microplane

2 T olive oil

2 T butter

5lbs mussels, cleaned, debearded and checked to be sure they are alive (toss any with open shells)

A splash of cream or 1/2 & 1/2

juice of 1 lemon

Saute the onion in the olive oil and butter until translucent

Add the garlic and sautee for a minute or 2 more

Add the wine, cover and bring to a simmer

Add lemon juice and tomatoes, bring back to a simmer

Add in the cleaned mussels, steam with the top on until they boil over 3x

Take the pot off the heat, stir in the cream, and serve with crusty bread to sop up the juices!!