MUSSELS IN GREEN PEPPERCORN SAUCE

By BobD

Ingredients

• 4 SERVINGS
• Green peppercorns add a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.
• 2 large shallots, chopped (1/2 cup)
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons dried green peppercorns, crushed
• 1 cup dry white wine
• 4 lb cultivated mussels, scrubbed
• 1/2 cup heavy cream
• 2 tablespoons chopped flat-leaf parsley

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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

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

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.

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.