Steamed Mussels In Cream Sauce Recipes

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MUSSELS IN CREAM SAUCE

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.

Categories     Milk/Cream     Mussel     White Wine     Winter     Parsley     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6



Mussels in Cream Sauce image

Steps:

  • Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
  • Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

1 tablespoon butter
1 small leek, halved, thinly sliced (white and pale green parts only)
2 pounds mussels, scrubbed, debearded
1 cup dry white wine
1/2 cup whipping cream
4 tablespoons chopped fresh parsley

STEAMED MUSSELS WITH WINE AND CREAM

Make and share this Steamed Mussels With Wine and Cream recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 27m

Yield 36 mussels, 4-6 serving(s)

Number Of Ingredients 7



Steamed Mussels With Wine and Cream image

Steps:

  • Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
  • Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
  • Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
  • Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
  • Return juice to pan and bring to boil.
  • Allow to reduce then stir in cream and seasonings.
  • Spoon this sauce over the mussels and serve with crusty bread.

Nutrition Facts : Calories 204.1, Fat 6.1, SaturatedFat 2.4, Cholesterol 50.2, Sodium 421, Carbohydrate 7.9, Sugar 0.6, Protein 17.7

1 cup fruity white wine
1/4 cup fresh herb (such as parsley, dill, fennel, thyme or marjoram)
2 garlic cloves, crushed
36 mussels, scrubbed and with beards removed
1/4 cup cream
salt
fresh ground black pepper

STEAMED MUSSELS WITH TARRAGON CREAM

Make and share this Steamed Mussels With Tarragon Cream recipe from Food.com.

Provided by hectorthebat

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Steamed Mussels With Tarragon Cream image

Steps:

  • Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
  • Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
  • Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.

Nutrition Facts : Calories 658.4, Fat 23.5, SaturatedFat 9.7, Cholesterol 179, Sodium 1509.5, Carbohydrate 30.1, Fiber 1.9, Sugar 3.6, Protein 61.9

20 g butter
1 carrot
1 onion
2 sticks celery
2 garlic cloves
2 kg mussels
400 ml white wine
100 ml cream
15 g tarragon
1 lemon
bread

STEAMED MUSSELS WITH CIDER, SPRING ONIONS & CREAM

Steaming fresh 'moules' make the perfect sharing bowl - flavour with sweet cider, herbs and garlic

Provided by James Martin

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9



Steamed mussels with cider, spring onions & cream image

Steps:

  • Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy 'beards' from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
  • Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
  • Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.

Nutrition Facts : Calories 586 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 59 grams protein, Sodium 3.4 milligram of sodium

900g live mussel
small knob of butter
8 spring onions , chopped into 2cm pieces
2 garlic cloves , thinly sliced
250ml cider or perry
4 thyme sprigs
150ml single cream
25g flat-leaf parsley , chopped
crusty bread , to serve

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