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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was in this mornings newspaper, I haven't tried it yet but it sure looks scrumptious! Ingredients:
2 lbs mussels |
3 tablespoons olive oil |
1/3 cup diced roasted red pepper |
2 cloves garlic, minced |
2 shallots, chopped |
2 ounces pancetta, chopped |
1 1/2 cups dry white wine |
1/2 cup whipping cream or 1/2 cup table cream |
1 tablespoon chopped fresh parsley |
salt and pepper |
Directions:
1. Scrub mussels under running water and remove any beards.
2. Discard mussels which remain open during handling.
3. In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
4. Cook over low heat, stirring frequently for 5 minutes.
5. Increase heat to high and add wine and mussels.
6. Cover and cook for 3 minutes.
7. With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
8. Immediately add cream and parsley to the broth and simmer to reduce slightly.
9. Add salt and pepper to taste.
10. Pour hot broth over mussels in serving dish.
11. Dress with chopped parsley.
12. Serve immediately with crusty bread.
13. Source: International Olive Oil Council.
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