** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat a large frying pan and add the butter and onion.
2. Saute over medium heat for 5 minutes. Cover and "sweat" the onion down over low heat.
3. Cook until the onion becomes golden brown and caramelized, about 20 minutes.
4. Be sure to stir the onion often. Set aside. Trim the fuzzy beards off the mussels and wash and drain.
5. Heat a 6- to 8-quart pot and add the oil, garlic and black pepper to taste.
6. Saute for 15 minutes and add the drained mussels and wine, bring to a boil.
7. Stir the mussels, cover and reduce the heat to a simmer.
8. Steam the mussels open, stirring once, about 5 to 7 minutes.
9. Drain the mussels into a colander, reserving the broth or "nectar".
10. Heat the frying pan with the onion again and strain in the reserved nectar.
11. Add the balsamic vinegar and cream and simmer a few minutes to reduce and thicken slightly.
12. Add the opened mussels in their shells and toss until all is hot and coated with the onion sauce.
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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Garlic, Vinegar, Onion, Olive Oil allergies.
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