Mussels in White Wine
serves 4
2 to 3 pounds of 2 to 3 inch mussels, cleaned and de-bearded
About 1 tablespoon of olive oil
1 medium size onion, chopped
2 to 3 cloves of garlic, finely minced
About 1 tablespoon fresh basil cut in a Chiffonade
About 1 teaspoon fresh dill weed, minced
1 cup white wine
About 2 tablespoons inexpensive cream Sherry
Salt and fresh coarse ground black pepper to taste
1 tablespoon butter
About 2 tablespoons fresh parsley, minced
Clean and de-beard the mussels and set aside
Heat the olive oil in a heavy skillet with a tight fitting lid and gently sauté the onion and garlic just until the onion is soft and pinkish and beginning to brown around the edges. Add the mussels, basil, dill, white wine and Sherry stir gently and cover with the lid and cook until the mussels have opened. Season to taste with salt and pepper, stir in the butter and parsley and pile all into a deep serving dish. Garnish with sprigs of fresh dill, basil or parsley and wedges of lemon and serve with good sourdough French bread for sopping up the broth. |
