Mussels in Wine and Cream

Name: Mussels in Wine and Cream
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 2 entrees or 4 appetizers, 2-4 serving(s)
Ingredients: 1 kg fresh mussels (1 bag would do for 2 hungry people); 2-3 finely chopped shallots; 14.79 ml finely chopped parsley; 1 clove garlic, finely chopped; 120 ml fresh cream; 1 bay leaf; 236.59 ml dry white wine; 118.29 ml water; 29.58 ml olive oil; 14.79 ml butter or 14.79 ml margarine; ground black pepper

Submitted by Vicky Bryant

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photo by John Challender

Ready In:: 1hr 10mins
Ingredients:: 11
Yields:: 2 entrees or 4 appetizers
Serves:: 2-4

ingredients

1 kg fresh mussels (1 bag would do for 2 hungry people)
2-3 finely chopped shallots
14.79 ml finely chopped parsley
1 clove garlic, finely chopped
120 ml fresh cream
1 bay leaf
236.59 ml dry white wine
118.29 ml water
29.58 ml olive oil
14.79 ml butter or 14.79 ml margarine
ground black pepper

directions

Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
Add ground pepper to taste and pour cream over the mussels.
Cover pan with lid, over moderate to high heat.
When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
This will only take three, or four minutes.
Do not overcook and avoid letting the liquid boil.
You will hear the shells crack open and when most have opened, remove from heat.
Too much cooking will only make them tough.
Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.

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Reviews

This was great! My guests had 2nd and 3rd helpings.

A.M. Collins
Modified the recipe slightly. Because mussels produce lots of liquid, I omitted the 1/2 cup of water. Had no parsley so chopped some fresh fennel leaves. Deliscious dish, easy to make.

John Challender

RECIPE SUBMITTED BY

Vicky Bryant

Hickory, 0

I love to cook. Have cooked professionally and found it very rewarding and NEVER want to do it again even as much as I enjoyed it. Love new recipes, love those family traditional recipes too. <br> <br>I love talking about recipes and passing them on. There's hardly a day that goes by that I don't talk to someone about cooking.

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