Mussels in Green Peppercorn Sauce

Ingredients for Mussels in Green Peppercorn Sauce

• 2 large shallots, chopped (110g )

• 2 tablespoons unsalted butter

• 1 1/2 teaspoons dried green peppercorns, crushed

• 240ml dry white wine

• 1.8kg cultivated mussels, scrubbed

• 120ml double cream

• 2 tablespoons chopped flat-leaf parsley

How to make Mussels in Green Peppercorn Sauce

Cook shallots in butter with 1/4 teaspoons salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.

Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.