Best Penn Cove Mussels In Lemon Cream Recipes

Mussels in Lemon Cream image

Provided by Expat in Holland

Categories < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

6 tablespoons butter
4 garlic cloves, minced
4 shallots, minced
1/4 cup parsley, chopped
6 tablespoons lemon juice
3 tomatoes, seeded and diced small
4 lbs mussels
3/4 cup dry white wine
1 cup heavy whipping cream
1 lemon, zested and cut into slices
chopped parsley

Steps:

In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
Remove Mussels to serving dish. Discard any unopened mussels.
In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
Serve mussels immediately.

Penn Cove Mussels in Lemon Cream image

Provided by lazyme

Categories Mussels

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, softened
3 tablespoons garlic, minced
1 tablespoon shallot, minced
2 1/2 tablespoons parsley, finely chopped
2 teaspoons fresh lemon juice
2 medium tomatoes
1/2 lemon
1 1/2 lbs mussels, about 30
1/2 cup dry white wine
3/4 cup heavy cream
tomatoes, seeded, diced
fresh parsley, chopped

Steps:

In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
Seed tomatoes and cut into 1/4-inch dice.
Cut lemon into 4 wedges.
Scrub mussels and remove beards.
In a 4-quart heavy saucepan melt herb butter over moderate heat.
Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
Add mussels and cook, stirring, 1 minute.
Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
Discard any unopened mussels.
Stir in tomato and remaining parsley.
Divide mixture between 2 soup plates and garnish with tomato and parsley.
Serve mussels immediately.
Serves 2 as a first course.

Penn Cove Mussels in Lemon Cream image

Yield Serves 2 as a first course

Number Of Ingredients 11

2 tablespoons unsalted butter, softened
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
2 teaspoons fresh lemon juice
2 medium tomatoes
1/2 lemon
1 1/2 pounds Penn Cove or other cultivated mussels (about 30)
1/2 cup dry white wine
3/4 cup heavy cream
Garnish: diced seeded tomato and finely chopped fresh parsley leaves

Steps:

In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.