Mussels with Wine and Cream Recipe

Mussels with Wine and Cream Recipe

  • 1 tablespoon O Organics Salted Sweet Cream Butter
  • 1/2 cup minced shallots or red onion
  • 1/2 cup minced parsley
  • 1/2 teaspoon O Organics dried thyme
  • 1 cup O Organics Chicken Broth
  • 1 cup dry white wine
  • 1 cup whipping cream or creme fraiche
  • 4 pounds live black-shell mussels, beards pulled off and shells scrubbed
  1. In a 6- to 8-quart pan over medium-high heat, melt butter. Add shallots, 1/4 cup of the parsley, and thyme; stir frequently and cook until shallots are limp, about 3 minutes.
  2. Add broth, wine, cream, and mussels to pan. Cover and bring to a boil over high heat. Simmer until mussels pop open, 8 to 12 minutes.
  3. Sprinkle mussels with remaining parsley, then ladle into wide bowls and add cooking liquid to each bowl.
Recipe of the Day|