Steamed Mussels with Caramelized Onions
 
Author:
Recipe type: Shellfish
Serves: 4
Ingredients
  • 3 Tablespoons butter
  • 2 medium yellow onions; peeled
  • 2 pounds Penn Cove mussels
  • 2 Tablespoons olive oil
  • 2 cloves garlic, peeled and chopped
  • salt
  • pepper
  • 1/3 Cup dry white wine
  • 1 1/2 Tablespoons Balsamic vinegar
  • 1/3 Cup heavy cream
  • parsley; chopped
Instructions
  1. Heat a large frying pan and add the butter and onion. Saute over medium heat for 5 minutes.
  2. Cover and "sweat" the onion down over low heat. Cook until the onion becomes golden brown and caramelized, about 20 minutes. Be sure to stir th onion often. Set aside.
  3. Trim the fuzzy beards off the mussels and wash and drain.
  4. Heat a 6 to 8 quart pot and add the oil, garlic, and black pepper to taste.
  5. Saute for 15 seconds and add the drained mussels and wine and bring to a boil. Stir the mussels. Cover and reduce the heat to a simmer. Steam the mussels open, stirring once, about 5 to 7 minutes. Drain the mussels into a colander, reserving the broth or "nectar".
  6. Heat the frying pan with the onion again and strain in the reserved nectar. Add the balsamic vinegar and cream, and simmer a few minutes to reduce and thicken slightly. Add the opened mussels in their shells and toss until all is hot and coated with the onion sauce. Serve immediately with parsley.
  7. Yield: 4 servings
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.