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Mussels with cream sauce
Eat the mussels by the day of delivery. If you need to postpone it until the next day, put it into a bowl (without water!). Throw away the mussels with broken shell straight away.
Cover the bowl with a damp cloth and put in the fridge.
Gently press the opened mussels or tap them on a cutting board. Those who are fine will close – their muscle will react. Those that are already dead, will remain open – throw them away. Brush the mussels under running water to remove the dirt. Debeard them by up-down tearing movement. Rinse them in the bowl with clean water for several times.
Don´t eat the mussels that will remain closed after cooking.
Check and clean the mussels due to instructions above.
Chop shallots and garlic finely
Heat the butter in a larger pot or a deeper saucepan
Sauté garlic and shallots for a while
Add the mussels and immediately pour in the wine
Simmer for 3-4 minutes with the lid on
Add the pepper, chopped parsley and give it a stir
Mussels will release the seawater, so there´s no need to salt.
Remove mussels with perforated ladle
Stir little of the broth to the cream and then pour the cream into the broth
Let cook for a minute, pour sauce over the mussels and serve immediately.
We love mussels with fresh white baguette.