2000s Recipes + Menus

Mussels in Green-Peppercorn Sauce

  • Active time:25 min
  • Start to finish:25 min
June 2009
Green peppercorns (left over from Chicken Spice Rub) subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.
  • 2 large shallots, chopped (1/2 cup)
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons dried green peppercorns, crushed
  • 1 cup dry white wine
  • 4 lb cultivated mussels, scrubbed
  • 1/2 cup heavy cream
  • 2 tablespoons chopped flat-leaf parsley
  • Cook shallots in butter with 1/4 tsp salt in a 5- to 6-qt heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.
  • Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.
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