Mussels in Cream Sauce

Mussels in Cream Sauce
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 3 lb
    (1 1/2 kg)

    mussels

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    butter

  • 2 Tbsp.
    (30 mL)

    minced shallots

  • 1 tsp.
    (15 mL)

    chopped garlic

  • 1 Tbsp.
    (15 mL)

    chopped parsley

  • 1/2 cup
    (125 mL)

    white wine

  • freshly ground 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.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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© Société des alcools du Québec, 2007