Mussels With Heavy Cream

10 Min.
10 Min.
4
Ingredients
4
dozen mussels, cleaned and soaked in ice water
4 dozen mussels, cleaned and soaked in ice water
¼
cup olive oil
¼ cup olive oil
4
tablespoons butter, divided
4 tablespoons butter, divided
1
cup minced onion
1 cup minced onion
2
tablespoons minced garlic
2 tablespoons minced garlic
2
tablespoons Better Than Bouillon® Clam Base
2 tablespoons Better Than Bouillon® Clam Base
1
teaspoon dried oregano
1 teaspoon dried oregano
1
teaspoon crushed red pepper
1 teaspoon crushed red pepper
1
cup heavy cream
1 cup heavy cream
½
cup freshly chopped parsley
½ cup freshly chopped parsley
Directions
  1. Add the olive oil and 2 tablespoons of the butter to a small saucepan over medium heat. Add the onion and cook for 2-3 minutes. Add the garlic, Clam Base, oregano, and red pepper and cook for 30 seconds more. Add the heavy cream, bring to a boil, reduce the heat and simmer for 5-6 minutes. Stir in the parsley and remaining butter and pour the sauce over the steamed mussels.
  2. Add 2 inches of water to a large stockpot and bring to a boil. Add the mussels to the water. Cover and steam for 4-5 minutes or until the mussels have opened. Remove the opened mussels to a serving bowl. Discard any unopened mussels.
  3. Serve immediately.

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