Penn Cove Mussels In Lemon Cream Recipes

PENN COVE MUSSELS WITH SMOKED SALMON AND CREAMMM...GOOD

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

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

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

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.