Steamed Mussels With Wine and Cream Recipe #10916
A simple shellfish recipe
by Evie*
27 min | 15 min prep
SERVES 4 -6 , 36 mussels
- 1 cup fruity white wine
- 1/4 cup fresh herb (such as parsley, dill, fennel, thyme or marjoram)
- 2 garlic cloves, crushed
- 36 mussels, scrubbed and with beards removed
- 1/4 cup cream
- salt
- fresh ground black pepper
- Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
- Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
- Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
- Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
- Return juice to pan and bring to boil.
- Allow to reduce then stir in cream and seasonings.
- Spoon this sauce over the mussels and serve with crusty bread.
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5 stars