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Mussels with White Wine
For 1 person
By Bertrand Bouquin – Penrose Room Exec. Chef
Ingredients:
½ tbsp Garlic minced
½ tbsp Shallots minced
½ cup White wine
3 tbsp Butter
4 cups Mussels
1 ea. Tomato, peeled and julienne
10 ea. Italian parsley leaves
Salt and Pepper
Preparation:
Wash mussels very well in cold water several times and
remove the beard. In a large pot, melt 1 1/2 tbsp of
butter then add garlic and shallots, sautéed for about 2
minutes with out coloration. Add mussels and white wine
and cover the pot. Steam the mussel until they open,
remove the lid and season with salt and pepper. Add
remaining butter with the tomatoes and the parsley. Stir
all together until butter is melted.
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