Best Penn Cove Mussels In Lemon Cream Recipes

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MUSSELS IN LEMON CREAM



Mussels in Lemon Cream image

This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream.

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 WITH SMOKED SALMON AND CREAMMM...GOOD



Penn Cove Mussels with Smoked Salmon and Creammm...good image

Provided by Food Network

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon chopped garlic
1/2 cup dry white wine
1 cup heavy cream
4 pounds mussels
3 ounces smoked salmon

Steps:

  • In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.

PENN COVE MUSSELS IN LEMON CREAM



Penn Cove Mussels in Lemon Cream image

Categories     Milk/Cream     Appetizer     Quick & Easy     Lemon     Mussel     Spring     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

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.

SPICY SOUTHWEST PENN COVE MUSSELS



Spicy Southwest Penn Cove Mussels image

Provided by Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons chopped garlic
1/4 cup olive oil
1 cup dry white wine or beer
1/2 lime, juiced
4 pounds mussels
1/2 cup chopped scallions
1/4 cup chopped parsley
1 tablespoon red chile flakes
1/2 cup chopped plum tomatoes
2 tablespoons chopped fresh cilantro

Steps:

  • Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.

PENN COVE MUSSELS IN LEMON CREAM



Penn Cove Mussels in Lemon Cream image

Make and share this Penn Cove Mussels in Lemon Cream recipe from Food.com.

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.

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