Braised pearls of the sea is a delightful seafood dish where mussels are braised in a flavorful combination of butter, wine and fresh herbs. Serve with crusty bread for dipping.
Braised Pearls of the Sea
Description
Braised pearls of the sea is a delightful seafood dish where mussels are braised in a flavorful combination of butter, wine and fresh herbs. Serve with crusty bread for dipping.
Ingredients
Instructions
Prepare the Mussels
Begin by thoroughly cleaning the mussels under cold running water. Use a brush to scrub the shells and remove any sand or debris. Pull off the beards (the stringy fibers attached to the mussels) with your fingers or a small knife. Discard any mussels that are open and do not close when tapped—these are no longer fresh. Once cleaned, set the mussels aside in a bowl.
Tip: Discard any mussels with cracked shells or ones that do not close when gently tapped. This ensures you are only cooking fresh mussels.
Melt the Butter
Place a large skillet or saucepan over medium heat. Add 2 tablespoons of butter to the pan and allow it to melt completely. Swirl the pan to coat the bottom evenly with melted butter.
Tip: Be careful not to burn the butter—adjust the heat to low if it starts to brown too quickly.
Sauté the Shallot
Once the butter has melted, add the minced shallot to the pan. Sauté for 2-3 minutes, stirring occasionally, until the shallot becomes soft and translucent. This step will infuse the butter with a mild, sweet flavor that complements the mussels.
Tip: Don’t let the shallots brown; this can cause a bitter taste. Keep the heat moderate, make them soften without burning.
Deglaze with Wine
Pour in the dry white wine, stirring to combine with the butter and shallots. Allow the wine to simmer for 1-2 minutes, reducing slightly. This will help concentrate the flavors and create a rich base for the sauce.
Tip: A dry white wine such as Sauvignon Blanc or Pinot Grigio works best, as it adds acidity without overpowering the mussels' delicate flavor.
Add the Mussels
Carefully add the cleaned mussels to the pan, arranging them in a single layer. Cover the pan with a lid and cook for 5-6 minutes or until the mussels open up. Shake the pan occasionally to help the mussels cook evenly.
Tip: Discard any mussels that do not open after cooking; they are not safe to eat.
Finish with Cream and Herbs
Once the mussels are open, lower the heat and add the heavy cream, stirring to incorporate it into the sauce. Sprinkle in the chopped fresh parsley and tarragon. Season with salt and pepper to taste. Let the cream simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Tip: For a more intense flavor, add extra herbs or a squeeze of lemon juice at the end.
Serve
Carefully transfer the mussels and sauce to a serving dish. Serve them immediately with crusty bread on the side, perfect for dipping into the rich, flavorful sauce.
Tip: Serve the mussels right away while they’re hot for the best taste and texture.
Servings 3
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 16g25%
- Cholesterol 55mg19%
- Sodium 450mg19%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Helpful Tools:
Skillet or shallow pan
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