Name: Mussels
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Ingredients: 3 tbsp extra virgin olive oil; 4 tbsp butter; 3 lbs mussels (cleaned); 1.5 cups dry white wine; 3/4 cup heavy cream; 1/2 cup fresh parsley; kosher salt; 1 lemon; 8 cloves garlic (minced); 3 shallots (finely chopped)

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This is a very simple, yet delicious, recipe. In the early spring, just after the fear of frost had ended, we planted tomato plants in our garden. For months we watched them grow, and then today we harvested the vine ripened tomatoes. We filled baskets with many different varieties. If you don’t have a garden, use ripe tomatoes from your local farmers market. I hope you enjoy this recipe as much as I do. Stay tuned for some more delicious and simple tomato based recipes! XO- Beth

Uncategorized

by eassaphire

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Lemon Herb Rotisserie Chicken Salad

I’ll never forget the first time I tasted my friend Emme’s chicken salad. It was soooo delicious! I went home and tried to recreate it… This is my version of her chicken salad. Hope you enjoy it!! Lemon Herb Chicken Salad Print Recipe Servings 6 …

Recipes

by eassaphire

May 5, 2015

Mussels

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Mussels

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Servings	Prep Time
4 people	10 minutes

Cook Time

15 minutes

Ingredients

3 tbsp extra virgin olive oil
4 tbsp butter
3 lbs mussels cleaned
1.5 cups dry white wine
3/4 cup heavy cream
1/2 cup fresh parsley
kosher salt
1 lemon
8 cloves garlic minced
3 shallots finely chopped

Servings: people

Instructions

Mince the cloves of garlic and finely chop the Shallots.
In a large pot with a lid (I use a Le Creuset) heat the butter and olive oil over medium heat.
Add the garlic, and shallots and cook for about five minutes.
Add the mussels (discard any mussels that are open), wine, cream, parsley and season with salt. Stir together and place the lid on the pot.
Cook with the lid on for approximately 10 to 15 minutes, until the mussels are cooked through.
Divide the mussels and sauce between four bowls and serve with a slice of lemon and crusty baguette. Garnish with fresh parsley. Enjoy!!