Steamed Mussels with Carmelized Onions

                      
 
                   Steamed Mussels with Carmelized Onions
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   Butter
    2      medium        Yellow onions  -- peeled
    2      pounds        Penn Cove mussels
    2      tablespoons   Olive oil
    2                    Garlic cloves ;peeled -- choppe
                         Salt    Pepper
      1/3  cup           Dry white wine
    1 1/2  tablespoons   Balsamic vinegar
      1/3  cup           Heavy cream
                         Parsely  -- 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 quart
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 parsely