Recipes
Ingredients
Amount | Item |
---|---|
6 oz | Fresh Mussels, scrubbed, debearded |
2 | Shallots, minced |
4 cloves | Garlic, roasted, mashed |
1/4 c | Olive Oil |
2 lb | Button Mushrooms, sliced |
1/3 c | Mrs. Dash Lemon Pepper |
1 qt | Dry White Wine |
6 | Roma Tomatoes |
2 lb | Unsalted Butter |
Instructions
Concassé the tomatoes, keeping the diced flesh separate from the juice and seeds.
Sauté the shallots in the olive oil until they become tender, add the mushrooms, the Mrs. Dash Lemon Pepper, the juice and the seeds of the tomato. Cook until the mushrooms become tender.
Add the white wine and mussels, cook until about 80% of the mussels are open, remove the mussels and set aside.
Add the roasted garlic and reduce the white wine by half.
Add the diced flesh part of the tomatoes, reduce the heat to very low and slowly add the butter in small amounts to make the butter sauce.
Place the mussels into a serving utensil of your choice. Recommended: bread bowls or half pan.
Top the mussels with the butter sauce and serve.
Optional: Garnish with fresh tarragon and chopped chives. Serve mussels with bread for dipping.