Mussels With Heavy Cream
Recipe tags: easy difficulty, main, seafood, stovetop
|4 dozen||mussels, cleaned and soaked in ice water|
|¼ cup||olive oil|
|4 Tbsp||butter, divided|
|1 cup||minced onion|
|2 Tbsp||minced garlic|
|2 Tbsp||Better Than Bouillon® Clam Base|
|1 tsp||dried oregano|
|1 tsp||crushed red pepper|
|1 cup||heavy cream|
|½ cup||freshly chopped parsley|
Add the olive oil and 2 tablespoons of the butter to a small saucepan over medium heat. Add the onion and cook for 2-3 minutes. Add the garlic, Clam Base, oregano, and red pepper and cook for 30 seconds more. Add the heavy cream, bring to a boil, reduce the heat and simmer for 5-6 minutes. Stir in the parsley and remaining butter and pour the sauce over the steamed mussels.
Add 2 inches of water to a large stockpot and bring to a boil. Add the mussels to the water. Cover and steam for 4-5 minutes or until the mussels have opened. Remove the opened mussels to a serving bowl. Discard any unopened mussels.