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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Sailor Style Mussels Recipe

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This recipe for Sailor Style Mussels is from Cindy Harbaugh Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter
1 leek thin slice
1 sm shallot thin slice
4 garlic cloves thin slice
2 bay leaves
Salt and pepper
1 c white wine
2 lb mussels
2-3 T crème fraiche
3 T minced parsley leaves
1 T lemon juice and 1 t zest
Rustic sourdough bread
Directions:
Directions:
Med Dutch oven melt 1 T butter med low heat. Add leeks, shallot, garlic, bay leaves. Season lightly with S & P and cook until veg soft but not brown about 10 min.
Increase heat to high and add wine. Bring to boil and let reduce by half about 2 min. Add mussels, stir, cover and cook (shake pan constantly) and peek every 30 sec. As soon as all are open transfer to bowl using tongs. Cover to keep warm.
Remove pan from heat and whisk in 1 T butter along with crème fraiche. Return mussels to pot and add parsley, lemon juice and zest and stir. Serve immediately with mayo or crème fraiche. Serve with bread
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
Remove mussel beard by pulling toward the hinge end of mussel. Rinse well under cold water

 

 

 

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