6ouncesmorels or Shitake mushroomscoarsely chopped
4garlic clovesminced
2cupsdry white wine
1/2cupchicken brothor vegetable broth
4poundsmussels
1/2cuphalf and halfor cream
1-2teaspoonsalt
halfloaffrench bread (optional for dipping in extra sauce)
Parsley for garnish (optional)
Instructions
Wash mussels in cold water and discard any that are broken or still open afterwards. Some may close after handling.
In a large very wide bottomed pan, sautee chopped shallots and mushrooms in butter until tender. Add chopped garlic and cook for another minute or two.
Add wine and chicken broth and bring to a simmer. Add half of the mussels to the stock and steam until they open. Remove mussels with a slotted spoon, set aside and keep warm. Discard any that don’t open. Repeat with remaining mussels.
Add cream to the sauce and salt to taste. Divide mussels into 4 large bowls and top with the sauce. Garnish with parsley if desired and serve with a nice crusty bread for sopping the juices.
Notes
This makes 4 servings as a meal (with a salad & bread) or 8+ as an appetizer.Nutrition info excludes the optional french bread.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.