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15-Minute Chive Cream Mussels

15-Minute Chive Cream Mussels
PREP TIME
15 min
COOK TIME
15 min
YIELDS
4-6 servings

Serve with baguette or crusty bread on the side to sop up juices, if desired. Courtesy of Alison Kent.

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Ingredients

4
lb(s) (2 kg) mussels
2
Tbsp (30 mL) butter
3
small shallots, thinly sliced
2
clove garlic, thinly sliced
1
cup (250 mL) dry white wine
½
cup (125 mL) whipping (35%) cream
1
tomato, chopped
3
Tbsp (45 mL) fresh chives, chopped
½
tsp (2 mL) pepper
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Directions

Step 1

Rinse mussels, pulling off any beards. Discard any mussels that do not close when tapped.

Step 2

In large Dutch oven, melt butter over medium heat; cook shallots and garlic, stirring occasionally, until softened, about 5 minutes.

Step 3

Add wine and mussels; cover and bring to boil over high heat. Cook until mussels open, about 5 minutes. Discard any that do not open. Using slotted spoon; transfer mussels to serving bowl; cover and keep warm.

Step 4

Meanwhile, add cream and tomatoes to remaining cooking liquid; bring to boil over high heat. Cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. Stir in chives and pepper. Pour sauce over mussels.

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