Mussels In Green Peppercorn Sauce
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
53
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Shallot (chopped 1/2 cup)2 tbsps
Unsalted Butter1.5 tsps
Green Peppercorns (dried, crushed)1 cup
White Wine (dry)1 cup
Heavy Cream2 tbsps
Parsley (chopped flat-leaf)Directions:
1
Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes
2
Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer
3
Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes
4
Discard any that remain unopened after 7 minutes
5
Transfer mussels with a slotted spoon to serving bowls
6
Stir cream into cooking liquid and bring to a boil
7
Stir in parsley and salt to taste
8
Spoon sauce over mussels
9
Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes
10
Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer
11
Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes
12
Discard any that remain unopened after 7 minutes
13
Transfer mussels with a slotted spoon to serving bowls
14
Stir cream into cooking liquid and bring to a boil
15
Stir in parsley and salt to taste
16
Spoon sauce over mussels