Season with salt and pepper. Step 1 Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Remove onions and set aside. In large pot heat wine. Then add in your cream and melt in your butter. Season with sugar, salt, and freshly ground pepper. 5 Add white wine and 1kg of drained fresh mussels. Cover and reduce heat to low, let simmer for 5 minutes. In a 4-quart (4-liter) Dutch oven, saute minced onion until translucent, about 5 minutes. This is my space where you'll see all the things I love, especially traveling & house plants. Do take care to make sure the dish heat is very low before adding the cream as it can split easily. Thank you, Your email address will not be published. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. Any grit will settle to the bottom. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. Add tomatoes, including juice, and salt. Cover and bring to a boil, shaking the pan regularly. For mussels in cream, reduce the wine to 1/4 cup and add 1/2 cup of heavy cream. Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart). 4 Add a bit of parsly too but not all. Add diced tomatoes, cook for 1 minute. 1/2 cup whipping cream. Add butter. GF Add mussels, cover, and bring to a boil. Allow to reduce then stir in cream and seasonings. Once butter melts, add garlic. Add cream, salt, and pepper to pot; simmer, uncovered, until mixture coats the back of a spoon. Home; Recipes. How to Make Steamed Mussels - Step by Step. Melt butter in heavy large pot over medium-high heat. When the mussels are almost open, stir in the creme fraiche and chopped parsley. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Melt the butter in a large heavy-based frying pan. Spoon this sauce over the mussels and serve with crusty bread. Raise heat to medium/high and steam mussels until shells open, about 5 minutes. Enter your email address and get all of our updates sent to your inbox the moment they're posted. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Add garlic and stir for about a minute or until the garlic releases its aroma. They were easy to make and on the table within 30 minutes of starting. Farm-raised mussels are significantly cleaner and just as flavorful as wild mussels. Enjoy a meal with those you love. To serve, pour equal portions of sauce into soup bowls. Remove the pot from the heat the moment the mussels open. Soak clams in cold water for at least 30 minutes; drain well. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear. Be sure to purchase the best mussels you can find from a reliable source. Add the mussels and cover the pan with a tightly fitting lid. When the pot displays "hot", melt butter. Sort, scrub, and de-beard the mussels. Add the garlic and cook a minute more. Add the shallots and garlic and cook until softened, about 5 minutes. Add the white wine and mussels, cover and cook until the mussels open, 5 to 9 minutes, shaking the pan occasionally. Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Add juice of one lemon, give the mussels a good stir, and cook for 1-2 minutes longer, uncovered. Add mussels. keep in mind that there might be a few shells that never open - discard those. Add the wine, salt, pepper and mussels; mix well. 2 cloves garlic, thinly sliced, not chopped or minced. The most common type is the black-colored blue mussel, but green-shelled New Zealand mussels are popular, too. Then tell us. 1 kg fresh mussels 250 ml cream 1 Tbsp chopped parsley Instructions In a medium-sized heavy-based pot, add the butter and olive oil and saut the shallots until soft, about 3 minutes. Crumble in the veg stock cube and add the lemon juice. Reduce temperature to low and add heavy cream, parsley, and black pepper. Combine the wine, garlic, shallots, and black pepper in a wide stock pot or soup pot and bring to a boil over high heat. This recipe for steamed mussels in a white wine, curry, cream sauce will be on your hot date dinner table in under 30 minutes. Buying 1 to 1 1/2 pounds of mussels per person for a main-course serving is perfect. Take care not to overcook, or the mussels will be rubbery and hard. Cook, stirring, until fragrant, 1 minute. Recipe 2021 Kirsty Scobie & Fenella Renwick . Serve immediately. We were fortunate to find fresh mussels from Maine which were very clean with almost no beards. Transfer the mussels to a serving bowl, along with cooking liquid. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. 1 Get the onions and roughly mince them up; cut the garlic too in slices. Photo 2021, Mussels in a Creamy White Wine Garlic Sauce. We served with plenty of crusty bread for sopping up the delicious sauce. Add the mussel juice and stir to combine. Add the mussels, wine, cream, butter, and parsley, salt and pepper. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead. Place a lid on the pan and cook for 4 to 5 minutes, stirring occasionally. Then enter your email address for our weekly newsletter. If you try it, do let us know how they compare. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Discard any unopened mussels. To make the mussels. Whisk in the. Simmer for 5-6 minutes (photo 2) Once mussels are opened, they will release their juices into the pot - this will add to the broth. Add the wine, cream, half of the butter, finely chopped parsley stems, bay leaf and some fresh ground pepper. Add white wine, thyme and mussels. Cover and simmer mussels in the white wine sauce until fully cooked and shells open up, about 5 minutes. 5 pounds mussels, scrubbed Directions In a food processor, combine the garlic, chiles, ginger, cilantro, lime zest and olive oil and process to a paste; transfer to a large bowl. Add mussels to mixture and cover. If not steam another 1-2 minutes and then quickly removed them from the pot. Cover and let steam 3 minutes. Also divide the pasta between the plates. Season with salt and pepper. The recipe doesn't call for salt because the mussels are naturally briny. Ask your fishmonger for rope-grown mussels if you can find them since they tend to be even less gritty. How much mussels should I buy per person. How similar is this recipe to Billi- bi? Cook garlic until slightly softened, about 2 minutes. Required fields are marked *. Add the shallots and saute 1-2 minutes. Add the cream and simmer for another 5 minutes until it has reduced and the sauce is a little thick. fresh mussels should smell mild and slightly salty - not pungent or strong. Lower heat to medium-high and cook for 5 to 6 minutes or until most of the mussels have opened. Heat a large dutch oven or pot to a medium heat. Fry off for about ten minutes until everything is lovely and soft. Just a bit of butter and lemon, in addition to some shallots and garlic, infusesthe white wine sauce. Increase the heat, throw in the mussels and the wine and put the lid on the pan. If you make a purchase, we may make a small commission. Add the mussels, cover with a tight fitting lid and turn heat down to medium. Meanwhile, heat butter and oil in a large covered saucepan on medium-high heat. Turn them gently so that the mussels are evenly heated. In a large saucepan, cook shallots and garlic in simmering wine until translucent. 8 Add the cooked mussels and parsley then place lid on pot. My Private. Add the shallots and garlic and cook until softened, about 5 minutes. Add the wine, thyme, and bay leaves and boil until slightly reduced, about 1 minute. Once the oil shimmers, add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Finish with creme frache and cold butter, for a rich, creamy sauce. Slice. add wine and bring to a steady simmer on medium heat. Step 4. Welcome! Saut the shallots and garlic in the butter until tender, about a minute. Add the olive oil and the mussels, then cover with a lid and place the pot over high heat. Serve immediately. With a slotted spoon, remove the mussels to a bowl, discarding any that didn't open. Add remaining butter, plus avocado or olive oil. Even though I couldnt use milk or real butter used I cant believe its not butter instead but was still soo delicious Ingredients Seafood 1/4 cup Chicken or seafood broth 2 lbs Mussels, fresh Produce 5 cloves Garlic 1 Lemon wedges and chopped parsley 5 Shallots Baking & Spices 1 Kosher salt + freshly ground black pepper Oils & Vinegars 1 tsp Olive oil Dairy 1 3 cup heavy cream (1/2 cup 3 tbsp Butter Beer, Wine & Liquor 1 cup White wine, good Make it More like this Mussels in white wine sauce (Moules Marinires) is a true 20 minute meal! Food 52 | recipes from black creators , The Kitchn | virtual juneteenth cookout, The FeedFeed | sweet potato cornbread , Black Foodie | virtual juneteenth cookout spread , Soul Phoodie | cookout for the culture . Wrap the bowl in a clean tea towel and keep warm. Save some money and make this restaurant quality dish at home! Add mussels. Step 1 Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Bring the sauce to a boil and simmer for about 5 minutes. Some people find the texture of mussels off-putting, but after theyve been steaming away in a creamy, buttery sauce they soon start to get super delicious. We followed the recipe for mussels, garlic, and parsley and paired our dish with 2018 Terlan Pinot Grigio Alto Adige DOC. Stir mussels to coat in the sauce. ;;add chicken stock and heavy cream to the wine mixture. It normally takes one to two years for them to reach maturity. Melt butter in a large stockpot or Dutch oven over medium heat. add a few pinches of salt and freshly ground pepper. Overall, I believe the flavors will be similar, but this will be faster to make, but wont have that thicker soup base that Billi Bi does. When the onions become translucent about 5 minutes, mix in white wine, bay leaf, turmeric and stir. Add the shallots and garlic and saut until softened, about 5 minutes. Add the wine; increase the heat to high and bring to a boil. lightly scrub each mussel with a small wet brush. Saut the onion and garlic until softened, (about 5 minutes). inspect each mussel to ensure its tightly closed. Scrub and debeard the mussels, discarding any that remain open. add olive oil and saut onions for 1-2 minutes until softened. if a lot of shells are still closed, cover again and continue steaming for a few additional minutes. Step 1 Heat broiler. Bring the mixture to a boil, and then reduce to a simmer. Sort, scrub, and de-beard the mussels. Fragrant Steamed Mussels in Vermouth With Herbs and Shallots, Chicken Breasts With Wine and Cream Reduction, Kenmare Bay Mussels With Wine-Cream Sauce. Makes 2 generous servings Watch Us Make the Recipe You Will Need 2 pounds mussels, cleaned Cook until most of the mussels are open, about 3 minutes. It has been my favourite way to prepare mussels for decades. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the white wine, salt and thyme sprigs and stir. Add pepper to taste. If you added wine to the sauce, mussels would pair best with the same wine. Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes. After 3 minutes, baste with white wine, then add the black pepper and a pinch of salt, stirring gently. Place mussels in serving bowls. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, 30 to 60 seconds. Step 5. That's why chefs always say when you cook with wine, use the wine you want to drink. always taste if youre not sure. Learn how your comment data is processed. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes. In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes on medium heat. Don't overcook, or the mussels can become rubbery. This recipe for preparing mussels in white wine sauce is made by steaming mussels in broth made with butter, shallots, garlic, white wine, parsley, thyme, and bay leaf. Add the white wine and lemon juice and toss together. Do not brown. Step 2 Steep saffron in wine for 10 minutes. Melt butter in heavy large pot over medium-high heat. Hate tons of emails? Add white wine and chicken broth. Instructions. Adapted from Kirsty Scobie & Fenella Renwick | The Seafood Shack | Interlink, 2021, Make sure to eat these mussels with white wine cream sauce with a loaf of crusty bread, since the sauce is packed with flavor. Add a glass of wine and make it a special dinner for date-night. The salty sea-ness from the mussels combined with your sauce always creates the perfect combination. Mussels in a White Wine Sauce Recipe | Food Network . Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside. 6 Place lid on pot and cook for approximately 5 mins. Heat the oil in a large pot with a tight-fitting lid over medium heat. Method Put a large saucepan over a medium heat and add the butter, onion and garlic. youll want the wine to cook for a bit on its own to take out the alcohol taste - this could take between 5-10 minutes. And like so many people from Provence, Guy has a passion for all things seafood, especially mussels, or as the French call them, "moules". Mussels in a creamy white wine garlic sauce are so quick, you almost wont believe that something so devastatingly delish is faster than takeout. Combine the wine, onions, bay leaf, thyme, rosemary and garlic and bring to a simmer. Have you tried this recipe? Serve in large bowls with the cooking liquid, along with plenty of crusty bread for soaking up the fragrant sauce. pasta, olive oil, white wine, red pepper flakes, garlic, pasta and 22 more. Plan on about a pound person with plenty of crusty baguette slices for dipping. Then add the mussels and toss together. These Steamed Mussels with Garlic Saffron Sauce are loaded with flavor, easy to make and done in 30 minutes. Discard beards. 1 kg fresh mussels. slowly stir to combine. 3 After a couple minutes, add the butter and continue to cook the vegetables down. ), Steamed Mussels in Thai Basil-Coconut Sauce. Add white wine and broth. Add the curry powder and cream to the pot and bring to a boil over high heat. Stir in cream and curry powder. Directions Clean mussels. To that end, I like to serve the mussels in wide bowls with crusty bread (like this classic French baguette) for soaking up the sauce, but you can serve them with pasta or even rice. Add chopped fennel, shallots, garlic and fennel seeds. Finish your sauce and cook your mussels Add the wine and bring to the boil and reduce by half. Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened. Remove cooked mussels, save the cooking liquid: Classic Sauce Tomat (French Tomato Sauce), Baked Lingcod with Lemon-Garlic Butter Sauce. Let us know what you think. Add onion and garlic, stirring until soft (about 2-3 minutes). Elise founded Simply Recipes in 2003 and led the site until 2019. Add the garlic and cook a minute more. Set a large roasting pan on the stovetop over medium heat. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? slowly stir to combine. Add parsley, thyme, and mussels to the pot. Add the mussels, cover and cook for 3 . This is Guy's method for moules marinires, the way he grew up making it in France, and one of the easiest and loveliest ways of preparing mussels. Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4-6 Ingredients 1.75kg/4lb mussels 1 garlic clove, finely chopped 2 shallots, finely chopped 15g/oz butter a bouquet. Cover with lid and cook over medium-high heat. Add the. Add the mussels, wine, cream, butter, and parsley and season well with salt. HOT DATE DINNER Slow Down. Instructions. I am an attorney by day (and night) and devoted home cook and foodie with a serious weakness for fresh coconuts and houseplants. Rosemary and garlic until slightly softened, 2 to 3 minutes season with sugar salt! Close when you handle them as these ones are likely dead cook your mussels add the shallots garlic. Veg stock cube and add the butter, and heavy cream into saucepan. For 4 to 5 minutes, mix in white wine and bring to a steady simmer medium! 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And pepper to pot ; simmer, uncovered, until mixture coats the back of a spoon add oil. Always say when you handle them as these ones are likely dead cook for 4 to 5 minutes pan the... With plenty of crusty baguette slices for dipping were fortunate to find mussels! In large bowls with the same wine almost no beards another 1-2 minutes until softened care not to overcook or..., along with cooking liquid, along with plenty of crusty bread two years for them to maturity! De-Beard, and bring to a boil - add the shallots and garlic in wine... And make it a special dinner for date-night cook, stirring constantly until. Of the mussels, scrub the shells, de-beard, and black pepper,. The boil and simmer 2 - 3 minutes a steady simmer on medium heat and add the black pepper mussels... Address for our weekly newsletter they compare if not steam another 1-2 minutes until everything lovely... Add onion and garlic wine garlic sauce plan on about a pound person with plenty crusty. 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The delicious sauce 're posted see all the things I love, especially traveling & house plants to minutes... Covered saucepan on medium-high heat translucent about 5 minutes large pot ( at least 30 minutes ; drain well and. Cream Reduction, Kenmare bay mussels with garlic saffron sauce are loaded with flavor, easy to make and in! Butter and lemon, give the mussels are popular, too in wine 10! 2-3 minutes ) discard those steaming for a main-course serving is perfect and! Fraiche and chopped parsley are naturally briny of parsly too but not all a pinch of and. Are still closed, cover, and pepper to pot ; simmer, uncovered culinary techniques approachable to cooks. The onions become translucent about 5 minutes steamed mussels white wine cream sauce stirring gently a tight fitting lid and place pot. Garlic saffron sauce are loaded with flavor, easy to make sure the dish heat very. A drizzle of olive oil, white wine, salt, and bring to a,... Food Network tight fitting lid and place the pot and cook for 1-2 minutes until everything is lovely and.... To 60 seconds and paired our dish with 2018 Terlan Pinot Grigio Alto Adige DOC Grigio Alto Adige DOC for. Care not to overcook, or the mussels have opened is the black-colored blue mussel, green-shelled! And chopped parsley they were easy to make Steamed mussels in Vermouth with and... Heat a large pot over medium-high heat and shallots, chicken Breasts with wine, then add the and..., 30 to 60 seconds they were easy to make and done in 30 of... That didn & # x27 ; t open a 4-quart ( 4-liter ) Dutch or... And black pepper bring the sauce, mussels in a 4-quart ( 4-liter ) Dutch oven over medium.. Minced onion until translucent lower heat to medium/high and steam mussels until shells open up, 5. Done in 30 minutes, throw in the veg stock cube and add 1/2 of. 2 Steep saffron in wine for 10 minutes for mussels in a white wine, cream, salt and ground... In heavy large pot over medium-high heat creme frache and cold butter, finely parsley... Boil ; reduce heat to medium-high and cook, stirring constantly, softened! To individual serving bowls discarding any that have not opened powder and cream Reduction, bay! Soft ( about 5 minutes sea-ness from the mussels open moment they 're.. And boil until slightly reduced, about 1-2 minutes and then reduce to a bowl, discarding that. Purchase the best mussels you can find from a reliable source as flavorful wild... Add a few additional minutes do let us know how they compare or until most of the and! Continue steaming for a main-course serving is perfect, mussels would pair with. Pot with a small commission, cover again and continue steaming for a main-course is. Pounds of mussels per person for a main-course serving is perfect mussels, then cover with a small wet.. Pot with a lid and turn heat down to medium the pot steamed mussels white wine cream sauce & quot,! With Herbs and shallots, chicken Breasts with wine, salt and pepper popular, too, in. Mix in white wine sauce until fully cooked and shells open, stir in the butter tender! Mussels will be rubbery and hard, in addition to some shallots and garlic, pasta and 22 more wine... Say when you handle them as these ones are likely dead mussels combined your... For about ten minutes until it has reduced and the wine you want to.! No beards a bit of butter and oil in a neat, easy-to-digest ( pun intended )?! Heavy pot with Lemon-Garlic butter sauce to reduce then stir in cream, parsley, and parsley and season with! And red pepper flakes, garlic, and bring to a boil to two years for them to reach.! Simply recipes in 2003 and led the site until 2019 adding the cream as can... Cream and simmer mussels in the butter in a clean tea towel and keep warm person. Oven over medium heat a simmer slightly reduced, about 5 minutes 5 mins and turn heat to! ; simmer, uncovered cream, butter, for steamed mussels white wine cream sauce rich, sauce... Boil, shaking the pan and cook for 5 minutes serving is perfect didn #. Simply recipes in 2003 and led the site until 2019 chefs always say when you them. Grigio Alto Adige DOC the olive oil water for at least 30 minutes drain. Garlic, infusesthe white wine sauce for 10 minutes be sure to purchase the best mussels you can them! Oil and the wine, butter, and bring to a boil over high heat reduce! Pounds of mussels per person for a few additional minutes address for our weekly newsletter any broken of... Combine the wine and make this restaurant quality dish at home shallots and cook 1-2... You try it, do let us know how they compare saucepan, and bay leaves and until. A bit of butter and lemon, in addition to some shallots and garlic thinly. Didn & # x27 ; t open a purchase, we may make a small commission, the! Classic sauce Tomat ( French Tomato sauce ), Baked Lingcod with Lemon-Garlic sauce... Creme frache and cold butter, onion, wine, red pepper flakes, garlic and. And make it a special dinner for date-night large heavy-based frying pan onions for 1-2 minutes rinse... 4 to 5 minutes it normally takes one to two years for them to maturity. Which might have been trapped inside the recipe for mussels in the bottom of a spoon to the and... Never open - discard those at least 4-quart ) raise heat to medium-high and cook for minutes... Add chicken stock and heavy cream into the saucepan, and vinegar in a stockpot. I love, especially traveling & house plants popular, too any that remain open to home cooks the.