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                Metro Lakeshore & Geneva

                101 Lakeshore Rd.

                St. Catharines ON

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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

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Flyer Deal (1)

IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

2 for $4.00

SELECTED VARIETIES

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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)

IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

2 for $4.00

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

IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

sauce:

IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

Preparation

Legal Notice

Error