Active Time

　　25 min

　　Total Time

　　25 min

　　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.

　　

Ingredients

Makes 4 servings

　　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 pounds cultivated mussels, scrubbed

　　1/2 cup heavy cream

　　2 tablespoons chopped flat-leaf parsley

　　

Step 1

Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart 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.

　　

Step 2

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.