Mussels in Green Peppercorn Sauce

Name: Mussels in Green Peppercorn Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 2 Tbsps chopped flat-leaf parsley; 2 teaspoons dried green peppercorns, crushed; 118 milliliters heavy cream; 2 kilograms cultivated mussels, scrubbed; 118 milliliters large shallots, chopped; 2 Tbsps unsalted butter

Mussels in Green Peppercorn Sauce might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free, primal, and pescatarian recipe has 403 calories, 28g of protein, and 22g of fat per serving. This recipe serves 4. A mixture of cultivated mussels, flat-leaf parsley, peppercorns, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes.

Ingredients you will need

Shallot

Butter

Salt

Equipment you will use

Pot

Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer.

Ingredients you will need

Peppercorns

Wine

Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.

Ingredients you will need

Mussels

Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.

Ingredients you will need

Mussels

Parsley

Cream

Sauce

Salt

Equipment you will use

Slotted Spoon

Bowl

Equipment

Pot

Slotted Spoon

Bowl

Ingredients

Servings:

237milliliters

dry white wine 2Tbsps

chopped flat-leaf parsley 2teaspoons

dried green peppercorns, crushed 118milliliters

heavy cream 2kilograms

cultivated mussels, scrubbed 118milliliters

large shallots, chopped 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Stonestreet Estate Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 36 dollars per bottle.