February 2017 | By Oceania Cruises |
Inspired by legendary Master Chef Jacques Pépin, the cuisine of Oceania Cruises is renowned as the finest at sea and rivals Michelin starred restaurants ashore. Our superb gourmet restaurants serve exquisite dishes created à la minute and offer a remarkable array of choices, from Continental cuisine to authentic Italian to classic steakhouse fare. Every restaurant on board is complimentary and features open seating, so you may dine wherever and whenever suits your taste and schedule.
- 3 pounds black mussels
- 9 tablespoons (4 ½ ounces) unsalted butter
- ¾ cup thinly sliced shallot
- Bundle of 2 leek greens, 2 bay leaves, 2 thyme sprigs and 3 parsley sprigs tied with twine
- 2 cups dry white wine (preferably Chardonnay)
- Kosher salt and freshly ground pepper
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Crusty bread
Cook shallots wide saute pan in butter on medium low for five minutes. Add herbs and wine and bring to a boil. Cook until wine is reduced by one-third. With liquid at a boil, add mussels and cover pan. Cook 2 minutes and remove as soon as they open.
Discard unopened mussels. Leave liquid in pan and continue to boil until reduced by half, then add salt and pepper. Pour sauce over mussels, sprinkle with parsley and toss. Serve with crusty bread.