Recipe #5351
Mussels in Cream Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 3 lb. (1.5 kg) mussels
- 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil* and butter*
- 2 Tbsp. (30 mL) minced shallots
- 1 tsp. (15 mL) chopped garlic
- 1 Tbsp. (15 mL) chopped parsley
- ½ cup (125 mL) white wine
- Freshly ground Irresistibles peppercorns* to taste
- Sauce
- 1 Tbsp. (15 mL) butter*
- 1 Tbsp. (15 mL) flour*
- 7 Tbsp. (105 mL) whipping cream 35%
- Salt and pepper to taste
Preparation
Debeard and scrub mussels under cold water. Drain.
Melt butter with oil in a large pot.
Brown shallots. Add mussels, garlic and parsley.
Add wine and pepper.
Cook, covered, on high until mussels open. Discard any unopened ones.
Set aside.
Sauce
Melt butter in a small pot. Stir in flour to make a white roux. Stir in mussel cooking liquid. Combine roux with mussels.
Add cream and season. Simmer for a few minutes.
Serve.
Suggestion
Before cooking, discard any open mussels that don’t close when their shell is tapped. They are no longer alive and not safe to eat. Do not leave mussels sitting in water when washing time.* 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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Mussels in Cream Sauce
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