Mussels in Wine and Cream Recipe #9366
by Vicky Bryant
1¼ hours | 45 min prep
SERVES 2 -4 , 2 entrees or 4 appetizers
- 1 kg fresh mussels (1 bag would do for 2 hungry people)
- 2-3 finely chopped shallots
- 1 tablespoon finely chopped parsley
- 1 clove garlic, finely chopped
- 120 ml fresh cream
- 1 bay leaf
- 1 cup dry white wine
- 1/2 cup water
- 2 tablespoons olive oil
- 1 tablespoon butter or margarine
- ground black pepper
- 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.
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5 stars