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Gourmet

Mussels in Green Peppercorn Sauce

By Ruth Cousineau

4.2

(3)

Image may contain Animal Invertebrate Sea Life Seashell Clam and Food
Mussels in Green Peppercorn SauceStephanie Foley

Green peppercorns (left over from Chicken Spice Rub ) subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.

Recipe information

  • Total Time

    25 min

  • Yield

    Makes 4 servings

Ingredients

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 pounds cultivated mussels, scrubbed
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley

Preparation

  1. Step 1

    Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart 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.

    Step 2

    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.

TagsWhite WineWineAlcoholBeveragesEuropeanMusselShellfishSeafoodShallotVegetableMainStarterDinnerGluten FreeNut FreeQuickEasy30 Minutes or LessOne-Pot MealsSimmerSauteGourmet

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