Creamy Sauce Mussels

Creamy Sauce Mussels

Creamy Sauce Mussels

Creamy Sauce Mussels


Do you know what is common in cooking mussels and medical practice? And a good cook, a good doctor and be guided by the same rule: do no harm. Mussels are delicious both in terms of taste, and its use, so that the main thing in their preparation — not to spoil this wonderful product. And the recipe for mussels in cream sauce completely follows this rule. It is another kind of classic recipe moules marinières, and the addition of cream makes the sauce more dense and saturated, keeping the main thing — a unique taste and flavor of the mussels of the sea breeze.

Difficulty — average
Preparation time: 15 minutes

Ingredients for 2 servings:

1 kg of mussels in shells
1 shallot
2 cloves garlic
60 g leek
100 ml of white wine
150 ml cream
a few sprigs of parsley
olive oil


For this recipe suitable for both fresh and frozen mussels in shells. In the first case you need to wash the mussels, clean them with a brush, pull out the «beard» and discard those mussels that have opened and closed shutters, if you touch them. If you have a few extra hours, you can help to purify mussels, put them in a bowl with salted cold water, which added a spoon of flour, and then rinse with water.

If you are dealing with frozen mussels, I recommend to defrost them, collecting and drain all the liquid, which is highlighted in the process. Typically, the packaging of such mussels are advised to cook them, without defrosting, but ice mussels require a lot of time to warm up fully, and since they were already cooked before freezing, some of them during this time may be more stringent. In addition, if desired, this dish can be cooked from frozen meat mussels: First make the sauce, and then warm it mussels.


Cooking mussels

So, take a capacious thick-walled pan, put it on a medium heat and add a couple of tablespoons of olive oil. After giving him a warm, fry it with chopped garlic, onions and leeks (to this trio stemmed celery can be added if it was overlooked in your refrigerator), stirring constantly vegetables, so they are not burnt. When the vegetables soften, pour in the wine and bring it to a boil (if you prepare from thawed mussels, together with the wine, add the fluid pan that stood out when defrosting).

When the contents of the pot boil, add the mussels, cover the pan with a lid and increase the heat. After a minute, shake the pan, and a minute later, add the cream, stir the sauce, let it warm up for 1-2 minutes and remove the pan from the heat. Do not let the sauce boil after you add cream, or they may curl unappetizing flakes. At the end, add the chopped parsley, shake the pan again to mixed mussels with cream sauce, and then immediately apply them to the table. Your dinner will be ideal if as a side dish to mussels you prepare French fries and submitting them with a fresh baguette, which can dip sauce. And if you practice some tricky carbohydrate-free diet, do not forget the spoon — too good this cream sauce!

From seafood you can cook Seafood Pate

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