Mussels Au Vin
- 2 lbs mussels
- 3 tablespoons olive oil
- 1/3 cup diced roasted red pepper
- 2 cloves garlic, minced
- 2 shallots, chopped
- 2 ounces pancetta, chopped
- 1 1/2 cups dry white wine
- 1/2 cup whipping cream or 1/2 cup table cream
- 1 tablespoon chopped fresh parsley
- salt and pepper
- Scrub mussels under running water and remove any beards.
- Discard mussels which remain open during handling.
- In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
- Cook over low heat, stirring frequently for 5 minutes.
- Increase heat to high and add wine and mussels.
- Cover and cook for 3 minutes.
- With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
- Immediately add cream and parsley to the broth and simmer to reduce slightly.
- Add salt and pepper to taste.
- Pour hot broth over mussels in serving dish.
- Dress with chopped parsley.
- Serve immediately with crusty bread.
- Source: International Olive Oil Council.
mussels, olive oil, red pepper, garlic, shallots, pancetta, white wine, whipping cream, parsley, salt
Taken from www.food.com/recipe/mussels-au-vin-24551 (may not work)