Ingredients
- 2 large shallots, chopped (1/2 cup)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons dried green peppercorns, crushed
- 1 cup dry white wine
- 4 lb cultivated mussels, scrubbed
- 1/2 cup heavy cream
- 2 tablespoons chopped flat-leaf parsley
Description
Green Peppercorns Subtly Transform The Classic Combination Of Mussels Steamed With Butter, Shallots, And Wine By Adding A Bright, Floral Fragrance.
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