Saturday, July 23, 2011

Mussels & Garlic In Wine Sauce

Serves 4

3 lbs mussels
10 oz celery, diced
4 carrots, diced
3 shallots, diced
20 cloves of garlic, chopped
1/2 stick butter
1 cup heavy cream
2 cups wine

Sauté the garlic and shallots in a large pot with the butter and sauté until translucent.

Add the carrots and celery, stir, simmer and cover for 15 minutes.

Add the mussels and wine, cover and simmer for about 20 minutes, high enough to result in high simmer, low boil.

Add cream and stir, and serve.


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