F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Creamed Mussels on the Half Shell
© Lucy Schaeffer

Creamed Mussels on the Half Shell

  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 12
  1. 1 cup dry white wine
  2. 1 shallot, coarsely chopped
  3. 1/2 lemon, thickly sliced
  4. 10 thyme sprigs, plus 1/2 teaspoon minced thyme
  5. 5 whole peppercorns
  6. 1 1/2 pounds medium mussels (about 60), scrubbed and debearded
  7. 3 thick slices bacon, chopped
  8. 5 tablespoons unsalted butter
  9. 1 medium leek, white and tender green parts only, finely chopped
  10. 3 tablespoons heavy cream
  11. Kosher salt and black pepper
  12. 2/3 cup coarse dry bread crumbs
  13. 1 tablespoon finely chopped flat-leaf parsley
  1. In a large saucepan, combine the wine with the shallot, lemon, thyme sprigs and peppercorns and bring to a boil. Add the mussels, cover and cook over high heat, stirring occasionally, until the mussels open, about 5 minutes. Remove from the heat and discard any mussels that don't open. Pull the mussels out of their shells and discard half of each shell. Arrange the remaining shells on a baking sheet in 1 layer and place a mussel in each shell. Strain the broth into a glass measuring cup, leaving any grit behind.
  2. In a medium skillet, cook the bacon over moderately high heat, stirring, until browned, about 5 minutes. Transfer the bacon to a dish and pour off all but 1 tablespoon of fat from the skillet.
  3. Melt 3 tablespoons of the butter in the skillet. Add the leek and cook over moderate heat for 5 minutes. Add 1/2 cup of the mussel broth and cook until syrupy, 15 minutes. Add the cream and simmer for a few minutes. Stir in the bacon and minced thyme; season with salt and pepper. Let cool. Top each mussel with a scant teaspoon of the leeks.
  4. Preheat the oven to 375°. Melt the remaining two tablespoons of butter in a small skillet. Add the bread crumbs and cook over moderate heat, stirring constantly, until golden and crisp, about 5 minutes. Stir in the parsley and 1/4 teaspoon of salt. Sprinkle the crumbs over the mussels and bake in the upper third of the oven for about 5 minutes, or until hot and bubbling.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.