Fish and seafood recipes
Easy steamed mussels with cream and herbs
5 (1)
20 min
Serves 2
French
Ingredients
- 1 1/8 lb mussels (cleaned and beard removed) 500 g mussels (cleaned and beard removed)
- 1 tbsp olive oil 15 ml olive oil
- 2 tbsp unsalted butter 30 ml unsalted butter
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 or 2 garlic cloves, finely chopped or grated 1 or 2 garlic cloves, finely chopped or grated
- 1 medium celery stick, finely chopped 1 medium celery stick, finely chopped
- 1 cup good quality dry white wine 240 ml good quality dry white wine
- 1/2 cup single or double cream 120 ml single or double cream
- 1 bay leaf 1 bay leaf
- 1–2 sprig fresh thyme (substitute with 1 tsp of dried thyme) 1–2 sprig fresh thyme (substitute with 1 tsp of dried thyme)
- 2 tbsp finely chopped parsley 30 ml finely chopped parsley
- Crusty bread to serve with Crusty bread to serve with
Method
Clean the mussels and remove the 'beard'. Discard mussels that are open.
In a frying pan over medium heat add the olive oil and butter, bring to a heat and add the onion, garlic and celery. Cook, stirring constantly until the onion softens, for 2 to 3 minutes.
Set heat to high, add the mussels, white wine, cream, bay leaf and thyme. Stir well and bring to a boil. Lower heat, cover and simmer for 6 to 8 minutes, or until all the mussels open.
Remove from heat and discard any mussels that are still closed. Taste the sauce and adjust with salt and black pepper to taste.
Add the parsley and stir.
Serve in deep bowls (use pasta dishes if possible) together with lots of crusty bread.
In a frying pan over medium heat add the olive oil and butter, bring to a heat and add the onion, garlic and celery. Cook, stirring constantly until the onion softens, for 2 to 3 minutes.
Set heat to high, add the mussels, white wine, cream, bay leaf and thyme. Stir well and bring to a boil. Lower heat, cover and simmer for 6 to 8 minutes, or until all the mussels open.
Remove from heat and discard any mussels that are still closed. Taste the sauce and adjust with salt and black pepper to taste.
Add the parsley and stir.
Serve in deep bowls (use pasta dishes if possible) together with lots of crusty bread.
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