Mussels in Green Peppercorn Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
- Carbohydrate 23 g(8%)
- Cholesterol 183 mg(61%)
- Fat 27 g(41%)
- Fiber 1 g(3%)
- Protein 55 g(111%)
- Saturated Fat 12 g(62%)
- Sodium 1316 mg(55%)
- Calories 607
Preparation Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes. Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.
Preparation Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes. Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.
