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Categories:
cream sauce dry white wine cider vinegar lemon juice unsalted butter whipping cream salt white pepper mussels water onions carrots celery parsley sprigs black peppercorns long lemon bay leaf cider vinegar mussels lemon wedge
Viewed: 104 - Published at: 3 years agoIngredients
- For Wine Cream Sauce
- 3/4 cup dry white wine
- 1/4 cup cider vinegar
- 3 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 1/2 cups whipping cream
- 3/4 teaspoon salt
- 3/4 teaspoon white pepper
- For Mussels
- 2 cups water
- 2 medium onions, diced
- 2 medium carrots, peeled and diced
- 2 large celery ribs, diced
- 4 large parsley sprigs
- 8 whole black peppercorns
- 3 long lemon peel strips (yellow part only)
- 1 large bay leaf, crumbled
- 1 tablespoon cider vinegar
- 3 dozen small mussels, scrubbed and bearded
- lemon wedge
Method
- For Sauce;.
- Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
- Whisk in butter, one piece at a time; boil 1 minute.
- Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
- For Mussels:.
- Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
- Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
- Drain.
- Arrange mussels open ends up in soup bowls.
- Drizzle sauce over, garnish with lemon wedges and serve.
