Bill's Black Mussels in Cream Sauce
Bill's Pacific Black Mussels in
Cream Sauce
"The sherry and the mint are
key to this dish - they work their magic."
-winemaker Bill Mosby
Ingredients
| 3 pounds very fresh
Pacific black mussels, scrubbed and de-bearded |
1/4 cup minced fresh mint
leaves |
| 1/2 cup dry white wine,
such as Mosby Cortese or Pinot Grigio |
Salt and fresh ground
black pepper |
| 1/2 cup sherry |
Parsley sprigs |
| 1 cup heavy cream |
Bottled clam juice
(optional) |
| 1/4 cup unsalted butter,
cut into 1/2" pieces |
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Place the mussels and the white wine
in a large, heavy saucepan over low heat. Cover the pan, and cook the mussels
until they open and exude their juices, about 5-10 minutes. Remove the mussels
from the pan using a slotted spoon, discarding any that haven't opened. Set the
mussels aside and cover with foil to keep warm. If very little juice is obtained
from the cooking of the mussels, add 1/2 cup of clam juice. (Available bottled
at the market). Add the 1/2 cup of sherry, and reduce the sauce by half. Slowly
whisk in the cup of heavy cream, and simmer until thickened, 5-10 minutes. Add
the butter, and whisk until completely melted and the sauce is thick and creamy.
Stir in the minced mint leaves and season to taste with salt and freshly ground
black pepper. Place three to four mussels on a warmed plate, and cover with the
sauce making sure to get some inside the shells. Garnish with fresh parsley and
serve with crusty bread to soak up the sauce. A bottle of chilled Mosby Cortese
is the perfect wine to serve as an accompaniment.
Serves 8 as a first course, 4 as an
entrée.
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