Mussel AppetizerFeatured by Lawer Family Wines in the Gold Wine Club.
1 large onion, chopped
Garlic, to taste
2 cubes of butter
1 cup Three Coins Chardonnay
5 lbs. uncooked mussels (about a dozen mussels per person)
2 cups whipping cream
In a large pot, sauté a large onion and garlic to taste in two cubes of butter, until the onion is soft. Cover the bottom of the pot with at least an inch of the Three Coins Chardonnay. Add 5 lbs. of uncooked mussels. Cover and steam the mussels until they open.
Pour off 2 cups of the liquid from the pot into a sauce pan. Put the cover back on the mussels to keep them warm. Bring the cup of liquid from the pot to a boil in a saucepan. Then reduce the heat to simmer and add 2 cups of whipping cream.
Divide the mussels into bowls. Pour an equal amount of the cream sauce over the mussels in each bowl. Garnish each bowl with chopped parsley. Serve with freshly crusty bread and the Lawer Family Three Coins Chardonnay. Enjoy!