Mussels in Green Peppercorn Sauce
Succulent mussels steamed in white wine and served in a rich, creamy sauce flavored with green peppercorns, shallots, and fresh parsley. A classic French-inspired seafood dish perfect for a elegant dinner.
Ingredients
- •2 large shallots
- •2 tablespoons unsalted butter
- •1½ teaspoons dried green peppercorns
- •1 cup dry white wine
- •4 pounds cultivated mussels
- •½ cup heavy cream
- •2 tablespoons flat-leaf parsley
Cooking Instructions
- 1.
Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.
13 min
- 2.
Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.
5 min
