Mussels With Root Vegetables, Thyme And Vermouth Cream Recipe - Cooking Index
Mussels With Root Vegetables, Thyme And Vermouth Cream Recipe - Cooking Index
Mussels have gained a lot of appreciation in recent years, and are no longer just "those blue things that grow on rocks and pilings." Who'd have thought they'd be so delicious! Like clams, mussels are commonly steamed with white wine, garlic and fresh herbs, but you'll love this variation with aromatic, earthy vegetables and a splash of vermouth.
Type: Fish, Shellfish| 2 tablespoons | 30ml | Butter |
| 1/4 cup | 36g / 1.3oz | Matchstick-cut or small-diced parsnips |
| 1/4 cup | 36g / 1.3oz | Matchstick-cut or small-diced leeks |
| 1/4 cup | 15g / 0.5oz | Matchstick-cut or small-diced red onion |
| 1/4 cup | 27g / 1oz | Matchstick-cut or small-diced celery |
| 1 1/2 lbs | 681g / 24oz | Live blue mussels - (to 2 lbs) - scrubbed, debearded |
| 1/3 cup | 78ml | Dry vermouth |
| 1/2 cup | 118ml | Heavy cream |
| 1 tablespoon | 15ml | Chopped fresh thyme |
| Fennel sprigs or celery leaves - for garnish | ||
| Lemon wedges - (optional) |
Melt the butter in a large pot over medium heat, then add the vegetables. Lightly saute, stirring, until they just begin to soften, 1 to 1 1/2 minutes.
Add the mussels. Increase the heat to high, add the vermouth and bring to a boil. Add the cream and thyme. Cover and cook until the mussels open, 3 to 4 minutes; discard any mussels that do not open.
Transfer the mussels, vegetables and broth to serving bowls, garnish with fennel sprigs and serve with lemon wedges for squeezing.
This recipe yields 2 to 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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