Mussels in Wine and Cream

Mussels in Wine and Cream

  • Prep Time: 45 mins
  • Total Time: 1 hrs 10 mins
  • Serves: 2-4,Yield: 2.0entrees or 4 appetizers
  • Ingredients

  • 1kgfresh mussels( 1 bag would do for 2 hungry people)
  • 2 -3finely chopped shallots
  • 1tablespoonfinely chopped parsley
  • 1clovegarlic, finely chopped
  • 120mlfresh cream
  • 1bay leaf
  • 1cupdry white wine
  • 1/2 cupwater
  • 2tablespoonsolive oil
  • 1tablespoon butter or 1tablespoonmargarine
  • ground black pepper
  • Directions

  • Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
  • When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
  • Add ground pepper to taste and pour cream over the mussels.
  • Cover pan with lid, over moderate to high heat.
  • When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
  • This will only take three, or four minutes.
  • Do not overcook and avoid letting the liquid boil.
  • You will hear the shells crack open and when most have opened, remove from heat.
  • Too much cooking will only make them tough.
  • Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.
  • Reviews

  • “This was great! My guests had 2nd and 3rd helpings.”

  • “Modified the recipe slightly. Because mussels produce lots of liquid, I omitted the 1/2 cup of water.Had no parsley so chopped some fresh fennel leaves.Deliscious dish, easy to make.”

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