The perfect steamed Penn Cove Mussels recipe! White wine, garlic and butter create a sauce that is perfect for dipping sourdough bread.
4 tablespoons butter
4 minced garlic cloves
4 chopped green onions
2 pounds Penn Cove Mussels
1 1/2 cups white wine (Sauvignon Blanc or Pinot Grigio is best)
1 1/2 cups chicken broth
Juice of 1/2 lemon
1/2 cup cream
Chopped parsley for garnish
In a large sauté pan over medium heat, melt 3 tablespoons of butter.
Add the garlic and green onion and cook for 3-5 minutes or until softened, stirring occasionally.
Add the Penn Cove Mussels and cook for another 5 minutes.
Add the white wine and chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally.
Remove from the heat and stir in the lemon juice.
Add the remaining tablespoon of butter and the cream and stir.
Garnish with parsley and serve immediately.
Switch out the mussels for Savoury Clams, or use 1 lb. of each!
Serve with toasted sourdough bread.