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Wine Poached Mussels on the Half Shell
From Dorothy McNett's recipes at www.dorothymcnett.com. This is similar to a dinner dish that I had while on a trip to southern New Zealand. Steamed / poached shellfish is also very popular in northern Antarctica.
2 tablespoons unsalted butter
In large heavy bottomed stock pot or chef pan, heat butter to melt. Add green onions, diced shallot, and garlic. Snip in the delicate leaves of the herbs. Add the wine, salt, and pepper and bring to a simmer. Add mussels, cover, and simmer 5 minutes. Serve with juices. (Frozen mussels will already be on the half shell. Fresh ones will pop open during steaming. Serve in / on the shells. )
Recipe created 2002-05-01.