Shelled mussels in white wine - classic summertime recipe
This is another very easy recipe, although it works best as an appetizer, and not as a full meal.
It has a reasonable cost, and will take us approximately forty-five minutes for both preparation and cooking time.
CAUTION: Always be careful when cooking mussels, since they are perhaps the most delicate and sensitive of seafood.
So avoid consuming/cooking mussels that are already half-open prior to being cooked, or that have a distinctively odd smell to them.
Also make sure to purchase mussels from a trusted source, especially one that has a high turnover rate, to ensure freshness.
Our recipe is for four people and we are going to need the few following ingredients:
To start we carefully wash the mussels, and with a thick-bristled brush, we brush them on the outside of their shells.
In a big pot we add all the mussels with the butter, the shallots (that have been chopped) and the glass of dry white wine (Pinot Grigio).
We then cover the pot, and leave it on a high stove setting, until the mussel shells open. For as long as they’re cooking, you stir them two to three times with a big wooden spoon.
When the mussels have completely opened you strain them from the pot and place them in a deep serving plate and make sure to keep them warm while you continue your preparations.
Now we take the broth from the mussels, and we filter them using both a filter and a paper towel.
Now we put the broth and pot back on the stovetop to boil for just six to seven minutes.
Now we can add fresh black pepper.
At the very end, and while the broth is still boiling, we add the tablespoons of heavy cream, stirring well, and afterwards, we pour the broth/cream sauce atop the mussels.
As a last step, we sprinkle on the finely chopped parsley, for both color, taste, and presentation.
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