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Categories:Viewed: 114 - Published at: 9 years ago
Ingredients
- 1 lb Mussels
- 1 oz dry morels
- 2 green onions
- 1 tsp herbs de provence
- 1/3 stick butter
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp cracked peppercorn
- 8 oz white wine
- 1/4 cup heavy cream (or 1/2 cup half-and-half)
Method
- Reconstitute morels by bringing them to a boil (water level should just cover), and then letting simmer for 15 minutes. Remove morels with slotted spoon, and reserve liquid. Melt butter in a separate sauce pan, add olive oil, chopped green onions. Cut morels coarsely (halves or quarters) and saute for 5 minutes or so on medium/medium-high heat. Add heavy cream and white wine, salt/pepper, herbs de provence, and let reduce for 10 minutes or so on medium heat. Add mussels to saute mixture, add 1/2-1 cup of reserved morel broth, let steam with lid on for 10-15 minutes (until mussels have opened up) on medium heat. Add salt and pepper to taste.
