*  Exported from  MasterCook  *

                  Steamed Mussels With Carmelized Onions

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Butter
   2      md            Yellow onions  -- peeled
   2      lb            Penn Cove mussels
   2      tb            Olive oil
   2      cl            Garlic -- peeled, chopped
                        Salt
                        Pepper
     1/3  c             Dry white wine
   1 1/2  tb            Balsamic vinegar
     1/3  c             Heavy cream
                        Parsley -- chopped

Heat a large frying pan and add the butter and onion.

Saute over medium heat for 5 minutes. Cover and "sweat" the onion
down over low heat. Cook until the onion becomes golden brown and
carmelized, about 20 minutes. Be sure to stir th onion often. Set
aside.

Trim the fuzzy beards off the mussels and wash and drain. Heat a 6 to
8 qt pot and add the oil, garlic, and black pepper to taste. Saute
for 15 seconds and add the drained mussels and wine and bring to a
boil. Stir the mussels cover, and reduce the heat to a simmer. Steam
the mussels open, stirring once, about 5 to 7 minutes. Drain the
mussels into a colander, reserving the broth or "nectar". Heat the
frying pan with the onion again and strain in the reserved nectar.
Add the balsamic vinegar and cream, and simmer a few minutes to
reduce and thicken slightly. Add the opened mussels in their shells
and toss until all is hot and coated with the onion sauce.

Serve immediately with parsley.


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