Mussels in Herbed Cream Sauce Recipe #54009
From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!
by Missy Wombat
1¼ hours | 30 min prep
SERVES 4 -6
- 2 kg black mussels
- 1 tablespoon olive oil
- 1 onion, peeled and finely chopped
- 1/2 bunch spring onion, white potion only,chopped
- 4 cloves garlic, peeled and chopped
- 750 ml dry white wine
- 250 ml cream
- black pepper, freshly ground
- 2 medium tomatoes, diced
- 1/4 cup fresh herb, coarsely chopped (eg parsley with marjoram or thyme and basil or dill)
- Remove beards and scrub mussels under cold running water.
- Discard any that remain open after handling.
- Put in a large bowl and refrigerate until needed[best if it is the same day!
- Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
- Add wine, cream, lots of black pepper and tomatoes.
- Bring to the boil, add the mussels and cover with a large lid.
- Shake of stir the mussels around a couple of times until they open[about 5 minutes].
- Transfer mussels to a large bowl, leaving the cream sauce in the wok.
- Boil the sauce with the lid off over a high heat until reduced by half.
- Add herbs, then pour sauce over the mussels.
- Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.
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5 stars