Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Seafood
Amount Measure Ingredient -- Preparation Method
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3 tablespoons Butter
2 medium Yellow onions -- peeled
2 pounds Penn Cove mussels
2 tablespoons Olive oil
2 Garlic cloves ;peeled -- choppe
Salt Pepper
1/3 cup Dry white wine
1 1/2 tablespoons Balsamic vinegar
1/3 cup Heavy cream
Parsely -- chopped
Heat a large frying pan and add the butter and onion.
Saute over medium heat for 5 minutes. Cover and "sweat" the onion down over low heat. Cook until the onion becomes golden brown and carmelized, about 20 minutes. Be sure to stir th onion often. Set aside.
Trim the fuzzy beards off the mussels and wash and drain. Heat a 6 to 8 quart pot and add the oil, garlic, and black pepper to taste. Saute for 15 seconds and add the drained mussels and wine and bring to a boil. Stir the mussels cover, and reduce the heat to a simmer. Steam the mussels open, stirring once, about 5 to 7 minutes. Drain the mussels into a colander, reserving the broth or "nectar". Heat the frying pan with the onion again and strain in the reserved nectar. Add the balsamic vinegar and cream , and simmer a few minutes to reduce and thicken slightly. Add the opened mussels in their shells and toss until all is hot and coated with the onion sauce.
Serve immediately with parsely
