Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Mussels in Cream Sauce https://www.metro.ca/userfiles/image/recipes/moules-sauce-onctueuse-5351.jpg PT15M PT10M PT25M
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.
4
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
Mussels in Cream Sauce

Mussels in Cream Sauce

Rate this recipe
5 Votes
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 lb
    (1 1/2 kg)
    mussels
    You might like:

    Flyer Deals  (2)
    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    $2.29 /lb

    51¢/100 g

    SAVE UP TO $18.47 ON 3
    HIGH LINER MARKET CUTS, TILAPIA FILLETS, MUSSELS IN GARLIC SAUCE OR ENGLISH STYLE FISH & CHIPS

    HIGH LINER MARKET CUTS, TILAPIA FILLETS, MUSSELS IN GARLIC SAUCE OR ENGLISH STYLE FISH & CHIPS

    3 for $10.00 OR $3.99 EA.

    FROZEN, 227 - 550 g, SELECTED VARIETIES OR 3.99 EA.

  • 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
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    flour
  • 7 Tbsp.
    (105 mL)
    whipping cream 35 %
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.