Mussels in White Wine and Cream Sauce
Category: Appetizers
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mussels | 2 kg |
| Butter | 50 g |
| Onions | 80 g |
| Garlic | 10 g |
| White Wine | 400 ml |
| Lemon | 1 |
| Sage | to taste |
| Rosemary | to taste |
| Thyme | to taste |
| All-purpose Flour | 30 g |
| Parsley | 5 g |
| Fresh Cream | 200 ml |
Instructions:
To begin preparing your Mussels in White Wine and Cream Sauce, start by prepping the fresh herbs. Wash them thoroughly and pat them dry. Once clean, remove the leaves from the sprigs of thyme and rosemary, setting them aside. Finely chop the parsley and keep it aside as well.
Next, turn your attention to the lemon: zest it using a fine grater and place the zest into a small bowl. After zesting, juice the lemon and set the juice aside for later use.
Now, it’s time to clean the mussels. Rinse them thoroughly under cold running water, ensuring that you remove any dirt or sand. Use a small knife to remove any barnacles or debris from the shells. For an extra clean, you can rub the shells gently with a steel wool pad to ensure all impurities are gone.
Take a large, deep, non-stick pan and melt 40 g of butter over low heat. Once the butter is melted, add the garlic. Let the garlic cook gently until golden brown, then remove it from the pan.
Pour in the white wine and add the lemon zest. Season with the finely chopped sage, rosemary, and thyme. Cover the pan with a lid and allow the liquid to reduce for a few minutes, intensifying the flavor.
While the wine is reducing, prepare a quick slurry by mixing the flour with a little cold water. Once the wine mixture has reduced, pour in the flour slurry and whisk continuously to avoid lumps.
At this stage, add the mussels to the pan, stirring them well to coat them in the delicious sauce. Continue to cook until the mussels have fully opened, stirring occasionally to ensure they cook evenly and absorb all the flavors.
When the mussels are ready, turn off the heat and finish by adding the fresh cream. Stir to combine, then adjust the seasoning with salt and pepper to taste.
Plate the mussels, pouring the creamy wine sauce over the top. Garnish with the freshly chopped parsley for a pop of color and extra flavor.
Serve the Mussels in White Wine and Cream Sauce while they’re still hot, and enjoy this rich and flavorful appetizer with friends and family.
Cooking Tips:
- When cleaning mussels, make sure to discard any that do not open during cooking.
- For an extra touch of elegance, serve with crusty bread to soak up the delicious sauce.
- If you prefer a thicker sauce, you can increase the amount of flour used in the slurry.
