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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
  • 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
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

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

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