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Penn Cove Mussels with Smoked Salmon and Creammm...good
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1 tablespoon chopped garlic
1/2 cup dry white wine
1 cup heavy cream
4 pounds mussels
3 ounces smoked salmon
In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.
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Other Recipes from this Episode
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