Skip to content

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 5 4 1
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

Ingredients

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

    Flyer Deal  (1)
    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    FRESH LIVE CULTIVATED P.E.I. MUSSELS

    $2.29 /lb

    51¢/100 g


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    butter
    You might like:

    Flyer Deals  (2)
    SAVE $3.00
    GAY LEA BUTTER

    GAY LEA BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


    GAY LEA BUTTER

    GAY LEA BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 2 Tbsp.
    (30 mL)
    minced shallots
  • 1 tsp.
    (15 mL)
    chopped garlic
    You might like:

    Flyer Deal  (1)
    ORGANIC GARLIC

    ORGANIC GARLIC

    $2.99 ea.

    85 g PRODUCT OF ARGENTINA


  • 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 Deals  (2)
    SAVE $3.00
    GAY LEA BUTTER

    GAY LEA BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


    GAY LEA BUTTER

    GAY LEA BUTTER

    $2.99 ea.

    454 g SALTED OR UNSALTED


  • 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.

Error

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

Error

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