Penn Cove Mussels with Smoked Salmon and Creammm...good
- 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.
Recipe courtesy of Rawle Jefferds