Steamed Mussels with Caramelized Onions
Author: Epicurus.com Kitchens
Recipe type: Shellfish
- 3 Tablespoons butter
- 2 medium yellow onions; peeled
- 2 pounds Penn Cove mussels
- 2 Tablespoons olive oil
- 2 cloves garlic, peeled and chopped
- 1/3 Cup dry white wine
- 1 1/2 Tablespoons Balsamic vinegar
- 1/3 Cup heavy cream
- parsley; chopped
- Heat a large frying pan and add the butter and onion. Saute over medium heat for 5 minutes.
- 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.
- Trim the fuzzy beards off the mussels and wash and drain.
- Heat a 6 to 8 quart pot and add the oil, garlic, and black pepper to taste.
- 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".
- 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.
- Yield: 4 servings