Recipe by Chef Nick Phelps, Commonwealth Lounge 1 lb Prince Edward Island mussels 1 ea large shallot (sliced) 3 ea large crimini mushrooms (sliced) 1 ea medium clove garlic (minced) 1 T chopped chives 4 oz chardonnay 1 oz lemon juice 2 oz cold butter 2 oz olive oil salt and pepper taste In medium saute pan, heat olive oil. Add shallots, mushrooms, and garlic-cook for 30 seconds. Add mussels lemon juice and chardonnay. Cover with another saute pan and steam for three min or until mussels have just opened. Uncover and add cold butter and chopped chives. Let butter melt and serve immediately. For a dining bonus serve with warm brioche or french loaf!
Recipe Mussels Penelope
Recipe Mussels Penelope taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
- Recipe by Chef Nick Phelps, Commonwealth Lounge 1 lb Prince Edward Island mussels 1 ea large shallot (sliced) 3 ea large crimini mushrooms (sliced) 1 ea medium clove garlic (minced) 1 T chopped chives 4 oz chardonnay 1 oz lemon juice 2 oz cold butter 2 oz olive oil salt and pepper taste In medium saute pan, heat olive oil. Add shallots, mushrooms, and garlic-cook for 30 seconds. Add mussels lemon juice and chardonnay. Cover with another saute pan and steam for three min or until mussels have just opened. Uncover and add cold butter and chopped chives. Let butter melt and serve immediately. For a dining bonus serve with warm brioche or french loaf!
