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| Cook Time | 10-12 minutes |
| Servings |
People
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Ingredients
- 12 Kono Mussels on the Half Shell thawed
- 1 c Yukon Gold Potato finely diced
- 2 Tbsp Butter
- 2 Tbsp Shallot minced
- ¼ c Chicken Broth
- 2 Tbsp Fresh Dill chopped
- ⅔ c Sour Cream
- Salt and Pepper to taste
Ingredients
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Instructions
- Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.
- Add broth, dill, salt, and pepper and toss.
- Divide and place on top of mussels.
- Bake at 400° for 10-12 minutes or until heated through.
- Top with sour cream.