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Ingredients

4 pounds (2 kg) mussels
3 tablespoons (45 mL) butter
1 cup (250 mL) diced onion
1 cup (250 mL) sliced wild mushrooms (shiitake, portobello, oyster; can be fresh, or dried and reconstituted)
1 cup (250 mL) light cream (18% MF)

Directions

Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors. In a large pot or kettle, melt butter; add onion and mushrooms, and sauté 2 to 3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.

Makes 4 servings.

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