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Mussels in cream sauce

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Ingredients for 3 servings:

  • 1 ½ kg mussels
  • 250 ml white wine
  • 2 cloves garlic
  • 1 cup of cream
  • 1 bunch of parsley
  • 2 bay leaves
  • 2 onions
  • 2 tsp peppercorns
  • lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the mussels thoroughly and cook with wine, bay leaves, and peppercorns in a large pot for about 5 minutes. Shake or stir frequently. Then remove the mussel meat from the shells (discard any closed mussels) and place in an ovenproof dish. Continue to simmer the mussel liquid until it has reduced by half. If you want to speed things up, pour some of the liquid into a bowl. Sauté chopped onions and crushed garlic in a pan. Season with the cream and reduced or bottled mussel liquid, finely chopped parsley, lemon juice, and salt. Then pour over the mussels. Heat everything at about 250 degrees Celsius for 5-10 minutes. Serve with baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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