Cooking Secrets California/Kathleen Devanna Fish

Mussels in Cilantro and Serrano Cream Sauce (Pacific Grove)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 Tbsp olive oil 2 Tbsps. butter 1 tsp shallots, minced
1 tsp garlic, minced 12 New Zealand green lip mussels, cleaned 1/2 cup white wine
1/4 cup heavy cream 1 tomato, chopped 1/2 red onion, chopped
1 Tbsp fresh cilantro, chopped 1 serrano chile, minced



1 In a large saute pan, heat the olive oil and butter. Add the shallots, garlic, mussels and wine. Cover and allow to cook over medium heat for 3 minutes or until mussels open. Remove the lid and discard any mussels that haven't opened.
2 Reduce by half the remaining liquid in the pan. Add cream, tomato, onion, cilantro and chiles. Continue cooking for 2 minutes.
3 Remove the mussels from the pan and arrange them on a serving plate. Continue cooking the cream sauce until it is reduced by half.
3 Pour the sauce over the mussels and serve.
4 COOKING SECRET: This is a wonderful appetizer served with warm French bread.

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