Pei Mussels Recipe

Time30m

Serves4

Cream, White Wine, Shallots, Wine, Baguette

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Ingredients

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1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove the beards (the fibrous threads) by pulling them with your fingers.
2
Chop Shallots
Finely chop the shallots and set them aside.
3
Prepare Baguette
Slice the baguette into thick pieces for serving.

4
Sauté Shallots
In a large pot, melt the butter over medium heat. Add the chopped shallots and sauté until they are translucent, about 3-4 minutes.
5
Add Wine
Pour in the white wine and bring the mixture to a simmer. Allow it to cook for about 2 minutes to reduce slightly.
6
Cook Mussels
Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes or until the mussels have opened up. Discard any mussels that remain closed.
7
Add Cream
Stir in the heavy cream and allow the mixture to cook for an additional 2-3 minutes until heated through.

8
Serve the Dish
Ladle the mussels and the creamy broth into bowls. Serve with the sliced baguette on the side for dipping.