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Penn Cove Steamed Mussels Recipe
|Mussels in shells||1 1⁄2 Pound|
|Fennel bulb||1⁄2 , minced|
|Shallot||1 , minced|
|Dry white wine||3 Tablespoon|
|Whipping cream||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 857 Calories from Fat 281
% Daily Value*
Total Fat 31 g48%
Saturated Fat 13.2 g66.1%
Trans Fat 0 g
Cholesterol 254.8 mg
Sodium 2042.2 mg85.1%
Total Carbohydrates 44 g14.7%
Dietary Fiber 4.9 g19.5%
Sugars 3.3 g
Protein 84 g168.2%
Vitamin A 81.5% Vitamin C 184.3%
Calcium 31.9% Iron 168.3%
*Based on a 2000 Calorie diet
Remove barnacles with a small knife, and remove the beards.
Place the mussels in a large skillet with a lid.
Sprinkle them with the fennel, shallot, and wine.
Cover the skillet and place over medium-high heat.
Steam until the mussels open, 3-5 minutes.
Lift out the mussels with a slotted spoon and remove the top shells.
Discard any mussels that did not open.
Arrange the mussels, on their bottom shells, in one layer in a shallow serving dish.
Place a double layer of dampened cheesecloth in a strainer set over a bowl.
Strain the mussel cooking liquid through the cheesecloth.
Return the liquid to a clean saucepan and bring to a boil.
Add the cream, stir well, and boil 3 minutes to reduce slightly.
Stir in the parsley.
Spoon the sauce over the mussels and sprinkle with freshly ground black pepper.