Recipe #5013
Mussels in Cream Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 5 Tbsp. (75 mL) butter*
- 1 garlic clove, chopped
- 3 shallots, chopped
- 1 1/2 cups (375 mL) white wine
- 2.2 lb. (1 kg) mussels, washed and bearded
- 1/2 cup (125 mL) coffee cream or whipping cream*, heated
- Fresh parsley, chopped to taste
Preparation
In a medium-sized pan, melt butter.
Cook garlic and shallots until glassy but not coloured.
Pour in white wine and reduce by half.
Add mussels and hot cream.
Sprinkle in chopped parsley and cover.
Steam until mussels open.
Using a slotted spoon, transfer mussels to a bowl.
Cover mussels with sauce.
Serve with croutons.
Suggestion
To test if a mussel is alive, tap the shell, if it closes, it is safe to eat.
When cooking mussels, allow about 1 cup (250 mL) of liquid per kilo (2 lb.) of mussels.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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