My favourite store: Metro Lakeshore & Geneva

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.

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

Mussels in Cream Sauce 2013-08-06 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 Académie Culinaire

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

Rate this recipe

5 Votes

servings

0:15

Preparation

0:10

COOKING

0:25

TOTAL TIME

Imprimer ma sélection

Ingredients

3 lb
(1 1/2 kg)
mussels

2 Tbsp.
(30 mL)
extra virgin olive oil

2 Tbsp.
(30 mL)
butter

You might like:

Flyer Deal (1)

NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

$3.99 ea.

SELECTED SIZES SELECTED VARIETIES

Add to list

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

You might like:

Flyer Deal (1)

NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

$3.99 ea.

SELECTED SIZES SELECTED VARIETIES

Add to list

1 Tbsp.
(15 mL)
flour

7 Tbsp.
(105 mL)
whipping cream 35 %

Salt and pepper to taste

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.

Important

Mussels in Cream Sauce

Ingredients

NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

sauce:

NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

Preparation

Legal Notice

Error