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Mussels in White Wine Cream Sauce Recipe

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This recipe for Mussels in White Wine Cream Sauce, by , is from Robinson Reunion 2018 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dwayne and Robin Gauthier


Yield: 1.5 liters

2 Lbs. Atlantic Mussels
1 Tbsp. Olive oil
2 tsp. Butter, Unsalted
1 Small Yellow Onion, chopped small
cup Parsley, chopped rough
4 garlic cloves, minced
1 Tbsp. Salt
1 Tbsp. Coarse ground pepper
1 cup sun dried tomatoes, chopped small
2 cup dry white wine
2 cup 35% whipping cream
cup 2 % Milk
cup Chicken Stock

1. In a large pot, melt the butter in the oil.
2. Over medium heat, cook the onions, parsley and garlic for about 5 minutes.
3. Add Salt and Pepper.
4. Stir in tomatoes, white wine, cream, 2 % milk and vegetable stock.
5. Increase heat to medium-high.
6. Reduce the sauce by about the volume. About 10 minutes.
7. Remove from the pot from the heat and add your mussels.
8. Put the pot back on the heat and cover with lid.
9. Steam for 7-8 minutes until the shells open fully.
10. Add the mussels to a bowl and spoon the sauce over liberally.
11. Serve with toasted baguette.
12. Mmmmmmmmmmmmmmm, Mmmmmmmmmmmmm




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