Mussels in White Wine, Cream & Pesto
July 17, 2006
This mussel recipe is a variation of the recipe I made in Love Mussels. If you've never had mussels, I suggest trying this for your first batch. 
Whenever buying mussels, be sure to immediately cook them, and for goodness sake, don't kill your little guys by enclosing them in a tied plastic baggie. Bring them home, place them in a colander and scrub well under cold water. This recipe is a snap and cooks in no time, thanks to Jaime Oliver, again.
You will need (for 2 servings):
- 1 1/2 lb-2lb of mussels
- 3 minced garlic cloves
- 1/2 diced white onion
- 1 c of cream
- 1 c of white wine
- chile piquin
- olive oil (about 3 tbsp)
- 1-2 tbsp of butter
- pesto or chopped italian parsley
- juice from 1/2 a lemon
Step one: After you've cleaned your mussels, place the garlic, onion, and olive oil in a pan and cook over medium-high heat. Use a large saute pan or pot. Cook until onions are translucent.
Step Two: Add the chili, throw in the cleaned mussels, the wine, and the cream. Place a lid on the pan and cook for 7-10 minutes or until shells open.
Step Three: Open lid, throw in butter and shake the pan a bit. Add the lemon juice, and season with salt & pepper to taste. Add italian parsley.
Serve the mussels with a helping of the broth. Add pesto on top to flavor, and serve with a side of crusty french baguette. Voila!
Whenever buying mussels, be sure to immediately cook them, and for goodness sake, don't kill your little guys by enclosing them in a tied plastic baggie. Bring them home, place them in a colander and scrub well under cold water. This recipe is a snap and cooks in no time, thanks to Jaime Oliver, again.
You will need (for 2 servings):
- 1 1/2 lb-2lb of mussels
- 3 minced garlic cloves
- 1/2 diced white onion
- 1 c of cream
- 1 c of white wine
- chile piquin
- olive oil (about 3 tbsp)
- 1-2 tbsp of butter
- pesto or chopped italian parsley
- juice from 1/2 a lemon
Step one: After you've cleaned your mussels, place the garlic, onion, and olive oil in a pan and cook over medium-high heat. Use a large saute pan or pot. Cook until onions are translucent.
Step Two: Add the chili, throw in the cleaned mussels, the wine, and the cream. Place a lid on the pan and cook for 7-10 minutes or until shells open.
Step Three: Open lid, throw in butter and shake the pan a bit. Add the lemon juice, and season with salt & pepper to taste. Add italian parsley.
Serve the mussels with a helping of the broth. Add pesto on top to flavor, and serve with a side of crusty french baguette. Voila!
1 Comments:
I felt like I was enjoying an expensive meal at a fancy restaurant with this dish. Succulent mussels, tasty "broth." You can't go wrong with this dish.
commented by 
Anonymous, 3:53 PM
Anonymous, 3:53 PM
