Indulge in Mussels in Wine and Cream Recipe Today!
Welcome to my recipe for mussels in wine and cream sauce! If you’re craving a dish that’s quick, easy, and packed with flavor, then look no further. Steamed mussels bathed in a creamy white wine garlic sauce, seasoned with fresh herbs and spices – this dish is sure to impress even the most discerning of palates.
Mussels are an ideal addition to any seafood lover’s diet. They are sustainable, nutritious, and incredibly tasty. Whether you’re hosting a dinner party or simply looking for a quick weeknight meal, this recipe is perfect.
In this article, I’ll provide you with step-by-step instructions on how to make this delectable dish. You’ll learn about the ingredients you need, as well as substitutions and variations that suit your taste buds. Moreover, I’ll share tips for storing, reheating and serving this dish perfectly to impress your guests.
So let’s dive into the mouth-watering world of mussels in wine and cream sauce!
Why You’ll Love This Recipe
Attention all seafood lovers! Do you want to indulge in a decadent and satisfying dish? Look no further than this Mussels in Wine and Cream recipe. This dish is the perfect combination of flavors that will make your taste buds sing praises. Not only is it delicious but it is also quick and easy to make.
Firstly, one of the reasons you’ll love this recipe is the steamed fresh mussels in creamy white wine garlic sauce. The mussels are cooked to perfection, creating a juicy, savory bite that coats your mouth with creamy goodness. The white wine and garlic sauce add extra depth and flavor that help compliment the rich taste of the mussels.
Secondly, this recipe is versatile and can be paired with many different dishes such as pasta or even just a slice of crusty bread. You can serve it as a main course with some roasted vegetables or as an appetizer for your next dinner party. It pairs well with both red and white wine, so don’t hesitate to break out your favorite bottle to enjoy alongside this delicious dish.
Lastly, one of the best things about this recipe is that it’s quick and easy to make. The preparation time is minimal requiring only simple ingredients such as unsalted butter, white wine, garlic, parsley, shallots, bay leaf, and cream. All you have to do is cook the mussels until they open up in a pot with the sauce ingredients and then let them simmer for 5 minutes. That’s it!
In conclusion, there are countless reasons why you’ll love this Mussels in Wine and Cream recipe. It’s versatile, easy to make, packed with flavors, and pairs well with many different types of dishes. So what are you waiting for? Treat yourself to this quick and tasty seafood delight!
Ingredient List
Here is a list of ingredients you will need to make this delicious mussels in wine and cream sauce recipe:
- 2 lbs.mussels, cleaned and scrubbed
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 white onion, diced
- 2 garlic cloves, chopped
- 1 bay leaf
- 1 cup dry white wine
- 1 cup water
- 1 cube juice
- 1/4 cup finely chopped fresh parsley leaves
- Ground black pepper to taste
For the cream sauce:
- 2 garlic cloves, minced
- 1/4 cup shallots, minced
- 1/4 cup dry white wine
- 2 tbsp butter or margarine
- 4 cups heavy cream
Optional:
* Chipotle Cream Sauce
The Recipe How-To
Mussels in Wine and Cream Recipe
Servings: 4-6
Preparation Time: 10 minutes
Cuisine: French
Ingredients:
- 2 lbs. fresh mussels
- 2 garlic cloves, chopped
- 1 medium-sized white onion, diced
- 1 bay leaf
- 2 tablespoons of unsalted butter
- 2 tablespoons of olive oil
- ¾ cup of dry white wine
- 1 cup of heavy cream
- Salt and freshly ground black pepper to taste
- ½ cup of fresh parsley, chopped
Preparation:
STEP 1: Scrub the mussels under cold running water and remove the beards. Rinse well and set aside.
STEP 2: In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion, garlic, and bay leaf. Cook for about five minutes or until the onions are softened.
STEP 3: Add the wine to the pot and bring to a boil. Let it simmer for about five minutes before adding the mussels to the pot.
STEP 4: Stir in the mussels into the pot with one cup of water. Cover with a lid to help cook them evenly.
STEP 5: As soon as most of the shells open (about three to four minutes), transfer the cooked mussels into a large bowl using a slotted spoon. Discard any remaining unopened shells.
STEP 6: In another pan over medium heat, pour in around two cups of broth from cooking mussels. Add heavy cream, salt, and black pepper.
STEP 7: Simmer for around five minutes until creamy.
STEP 8: Take out half-cooked onions and bay leaves from dutch oven
STEP 9: To add flavor and aroma, place finely chopped parsley and olive oil in the pot.
STEP 10: Add the mussels back to the saucepan and toss them until they are coated with garlic cream sauce.
STEP 11: Simmer for about a minute or until everything is evenly heated.
Serving:
Serve hot and garnish with fresh parsley. Mussels in wine and creamy white wine garlic sauce are best combined with pasta dishes like Linguine or served alone with some crusty French bread.
Substitutions and Variations
If you are feeling adventurous or want to switch things up a bit, there are plenty of substitutions and variations you can try with this recipe.
Substitutions:
– Margarine or olive oil can be used instead of butter.
– Water or chicken broth can be substituted for white wine.
– If you don’t have bay leaves on hand, dried thyme or rosemary can be used instead.
– Onion can be used in place of shallots.
Variations:
– For a healthier option, use half-and-half instead of heavy cream in the sauce.
– Adding chipotle to the cream sauce will add a smoky flavor to the dish.
– Serve the mussels over pasta. Linguine or spaghetti work particularly well.
– A tomato-based sauce can also be used as an alternative to the creamy garlic sauce.
– Frozen mussels can be used if fresh mussels are not available.
The possibilities are endless with this versatile recipe. Simply swap out ingredients to suit your taste preferences or experiment with new flavors to create a unique variation.
Serving and Pairing
Mussels in white wine and cream sauce is perfect for a light lunch or as an appetizer for dinner parties. This dish pairs excellently with a chilled glass of dry white wine such as Sauvignon Blanc or Pinot Grigio. The dryness of the wine complements the creaminess of the sauce, while its acidity cuts through the richness of the butter.
For those looking for something different, this dish also pairs well with a crisp rosé or light red wine like Pinot Noir. The subtle sweetness and fruitiness in these wines balance out the saltiness from the mussels, while also enhancing their natural briny flavor.
As for serving, I like to serve this dish family-style straight from the pot with warm crusty bread or over linguine pasta for a wholesome meal. You can also add lemon wedges or cherry tomatoes to add a pop of color and acidity to your plating.
Overall, this easy-to-make mussels in white wine and cream sauce is a versatile dish that can elevate any dining experience, whether it’s a casual brunch or formal dinner party.
Make-Ahead, Storing and Reheating
The great thing about this mussels in wine and cream recipe is that you can make it ahead of time and store it properly for later consumption. In fact, it’s one of those dishes that tastes even better when reheated the next day due to the flavors infusing even more.
To make-ahead, prepare the dish as directed and allow it to cool completely before storing in an airtight container. Cover it and place it in the fridge for up to 2 days.
To reheat, simply transfer the chilled mussels into a medium-sized pot over low heat with a splash of water or white wine. Heat them slowly, stirring occasionally, to avoid overcooking. It may take 5-7 minutes to reheat the mussels completely.
Alternatively, this recipe can also be made into a pasta dish by tossing the cooked mussel mixture with linguine or spaghetti. If storing leftovers from a pasta dish, it’s best to store the noodles separately from the mussel mixture so they don’t absorb too much liquid.
It’s important not to reheat your mussels too many times as they can quickly become rubbery and tough if overcooked. Plus, eating leftover seafood dishes beyond their safe storage time can cause foodborne illnesses. Be sure to safely store your leftover cooked mussels by refrigerating them at temperatures below 40°F (4°C), consuming them no later than two days after cooking.
With proper storage techniques in mind, you’ll have an easy-to-prepare, quick-and-easy steamed mussels with white wine cream sauce recipe that you can enjoy homemade any time you like without any hassle.
Tips for Perfect Results
Cooking mussels may seem intimidating, but with these simple tips and tricks, you can achieve perfect results every time. Here are some things to keep in mind when making mussels in wine and cream sauce.
1. Clean the Mussels
Before cooking the mussels, it’s essential to clean them thoroughly; make sure there is no sand or debris. Scrub off any dirt or mud on the shells and pull out any beards that might be attached to them.
2. Get High-Quality Mussels
Quality mussels are crucial to this recipe’s success, so purchase fresh ones from a reputable seafood store or market. Avoid those that are open or have cracked shells, because they are likely dead.
3. Don’t Overcook the Mussels
Mussels cook quickly, and overcooking can make them tough and rubbery. They should only be cooked until their shells open up and their flesh becomes opaque.
4. Add the Mussels at the Right Time
Add the cleaned mussels to the pot only when liquid in the pot is boiling rapidly with spices already fully diseminated; adding mussels too early or too late might impact its texture and flavor.
5. Make Sure Your Cream Sauce is Heated Through
After adding the cream and other ingredients to the pot, make sure to heat it through without bringing it back to boil in order to avoid curdling of cream sauce.
6. Use a Large Pot
When cooking mussels, you want enough room for all of them to fit comfortably in one layer at the bottom of your pan without overcrowding them; it ensures they cook evenly.
7. Serve Quickly
Mussels are best eaten straight away after being cooked; if left too long, they become cold and can lose their flavor.
By following these tips, you can achieve perfectly cooked and delicious mussels in wine and cream sauce every time. Enjoy!
Bottom Line
In conclusion, this mussels in white wine and cream recipe is a must-try for any seafood lover. With its creamy white wine garlic sauce, perfectly cooked mussels, and simple yet delicious ingredients, it’s hard not to love this dish. Whether you’re cooking for a romantic dinner or hosting a dinner party, this recipe will surely impress your guests.
Moreover, with the provided variations and substitutions, there are endless ways to customize this recipe based on your preferences or dietary restrictions. You can make it spicier with chipotle cream sauce or even turn it into a pasta dish by adding linguine or spaghetti.
Finally, not only is this dish tasty, but it also has health benefits such as being high in protein and low in carbs. So why not indulge in deliciousness while also nourishing your body?
In summary, this mussels in white wine and cream recipe is quick and easy to make, versatile, healthy and most importantly, delicious! It’s time to get cooking and enjoy a bowl of steaming hot mussels in creamy white wine sauce with your family or friends today!
Mussels in Wine and Cream Recipe
Ingredients
- 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 1 tablespoon margarine
- ground black pepper
Instructions
- 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.