Steamed Mussels With Caramelized Onions

Recipe Ingredients

3 tablespoons	45ml	Butter
2 tablespoons	30ml	Yellow onions - peeled (medium)
2 lbs	908g / 32oz	Penn cove mussels
2 tablespoons	30ml	Olive oil
2		Garlic cloves ;peeled - chopped
		Salt pepper
1/3 cup	78ml	Dry white wine
1 1/2 tablespoons	22ml	Balsamic vinegar
1/3 cup	78ml	Heavy cream
		Parsley - chopped

Recipe Instructions

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 the 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

Source:
Kay Hinga

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