This recipe came from a fellow home cook. Here is what she says about it,
” Below is a recipe that I got from a cooking class. The Chef’s name is Michael Peters, owner of Pierre’s Restaurant in Harding, New Jersey. I have made this appetizer a dozen times and everyone asks for the recipe. The broth is so good in this that you have to serve it with a spoon. So here it is”
Mussels Steamed in White Wine
2 lbs. mussels
1 cup dry white wine
2 shallots, chopped
2 tablespoons unsalted butter
2 tablespoons chopped flat parsley
How To Prepare At Home
Fill a sink 1/2 full of cold water. Add the mussels and toss them around. Pull the beards and scrape off any barnacles from each mussel (inspecting them to make sure that they are tightly closed). Discard any bad mussels. Keep the cleaned mussels out of the water in the refrigerator until ready for use. Do not keep them more that a few hours after washing.
Chop the shallots and parsley.
Put the shallots and white wine into a large stainless steel pot. Add the mussels and cover. Steam them over high heat until the mussels have opened. Shake the pot to be sure that all the mussels are cooked.
Put the mussels into a large bowl. Decant the mussel liquor into a saucepan and bring to a boil.
Add the butter and chopped parsley.
Pour this sauce over the mussels and serve immediately.
I hope your readers enjoy this. I know all of my friends do.
Copyright 1997 - 2013 The Reluctant Gourmet