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1/2 cup |
dry white wine |
10 |
large fresh mussels |
1/2 cup |
heavy cream |
4 ounces |
roasted red peppers, drained well, 1/4 inch dice |
salt and freshly ground black pepper |
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3 tablespoons |
chilled butter, 1/4 inch dice |
1 tablespoon |
finely minced chives |
1. |
Bring wine to a boil in a large sauce pan. Add mussels, cover and cook until the shells open. Remove mussels to a bowl. |
2. |
Working over the bowl to catch all the mussel juice, remove the meat from the shells. Place the mussel meats in a warm oven. Separate the shell halves. Reserve the top shells and arrange on serving plates. Place plates in a warm oven. |
3. |
Bring the mussel juice to a boil in a sauté pan. Add cream, reduce heat, and reduce until thick. Add red peppers, salt and pepper. Heat through. |
4. |
Place one mussel in each shell. Set aside. |
5. |
Remove sauce from heat and add butter. Emulsify. Add chives. Top mussels with sauce. |
Yield: 2 servings. |
Source: Cuisiner!, November 1998, page 42. |
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