Scrub mussels under running water and remove and hairy bits or
beards. Discard mussels that remain open during handling.
In large saucepan combine olive oil, roasted red pepper, garlic,
shallots and pancetta. Cook over moderately low heat, stirring
frequently, for 5 minutes.
Increase heat to high and add wine and mussels. Cover and cook
for 3 minutes. With slotted spoon remove mussels as they open and
place in warm serving dish; discard any mussels that remain
closed.
Immediately add cream and chopped parsley to the broth in the
saucepan and simmer to reduce slightly; add salt and pepper to
taste. Pour hot broth over mussels in serving dish. Garnish with
chopped parsley. Serve immediately.
Serving
Suggestions
Serve with crusty bread
Originally Submitted
1/12/2010
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