Kenmare Bay Mussels With Wine-Cream Sauce - cooking recipe

Ingredients

For Wine Cream Sauce
3/4 cup dry white wine
1/4 cup cider vinegar
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into 3 pieces
1 1/2 cups whipping cream
3/4 teaspoon salt
3/4 teaspoon white pepper
For Mussels
2 cups water
2 medium onions, diced
2 medium carrots, peeled and diced
2 large celery ribs, diced
4 large parsley sprigs
8 whole black peppercorns
3 long lemon peel strips (yellow part only)
1 large bay leaf, crumbled
1 tablespoon cider vinegar
3 dozen small mussels, scrubbed and bearded
lemon wedge

Preparation

For Sauce;.
Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
Whisk in butter, one piece at a time; boil 1 minute.
Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
For Mussels:.
Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
Drain.
Arrange mussels open ends up in soup bowls.
Drizzle sauce over, garnish with lemon wedges and serve.