1 # mussels, de-bearded, washed and patted dry
2 T butter (unsalted)
½ T canola oil
½ T garlic, minced
1 T shallot, minced
1 T parsley, chopped
1 T tarragon, chopped
¼ C white wine, dry
½ C heavy cream
3 T parmesan cheese
¼ C ®Cabot Private Stock Cheddar Cheese,
shredded by hand
Pre-heat the oven to °475. In a medium sized
sauté pan over high heat melt the butter
and heat the oil. Do not brown. Add the mussels,
garlic and shallots and sauté until the
mussels start to open. Add a ½ T of each
herb and sauté for an additional 1-2 minutes.
Add white wine, heavy cream and 2 T parmesan cheese
and reduce by half. Place mussels in an oven proof
serving dish and top with bread crumbs and cheddar
cheese and bake until brown. Remove from oven
and sprinkle remaining parmesan and herbs. Enjoy.
