Related recipes: Clams, Herbs, Leeks, Main Dishes, Mushrooms, Mussels, National Fisheries Institute, Seafood, Soups, Soups/Salads
Make it a Meal
Add these dishes to make a full meal:
Wild Rice Salad with Smoked Turkey
Wine Pairings
Preparation facts
Yield: 6 servings
Ingredients
4 lbs mussels or small hard-shelled clams
1 cup water
1/2 cup dry white wine or vermouth
1 large onion chopped
1 large leek chopped (white part only)
1 garlic clove minced
3 Tbs butter
4 oz mushrooms
1 1/2 cups chicken broth
1 1/2 tsp chopped fresh thyme or 1/2 teaspoon dried
1 cup light cream
3 Tbs dry sherry
Directions
Soak mussels in salted water for 30 minutes then scrub well under cold running water with a stiff-bristled brush; cut off beards. Place in a large kettle with water and wine, cover and steam for 5-10 minutes or until shells open; discard any mussels that do not open. Reserve 1 ½ cups of the broth. Remove mussels from shells and set aside. In a large kettle, sauté onion, leek, and garlic in butter until onion is soft, stirring occasionally. Add mushrooms and sauté 2 minute. Add chicken broth and thyme and bring to a boil. Cover and simmer 15 minutes. Stir in cream and mussels and heat through. Add sherry.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
