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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
2-3 green onions, slivered
1 chopped small shallot
2-3 cloves chopped garlic
1-2 sprigs fresh parsley, or a pinch of dried
1-2 sprigs fresh thyme, or a pinch of dried
1-2 sprigs fresh oregano, or a pinch of dried
2 cups white wine
1/2 teaspoon fine sea salt
freshly ground peppercorns
1 pound or so of fresh mussels, or frozen mussels on the half shell
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.
