Frozen Mussels in Cream Sauce
A true culinary showstopper! Even a beginner can pull off frozen mussels in cream sauce — it's not hard. The key is just following the steps in this recipe. And yet the dish comes out restaurant-worthy: refined and impressive. If guests are coming, it makes a great dinner option. Mussels prepared this way pair beautifully with white wine.
Alexa-
Recipe author
Frozen Mussels in Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 47 %
9 g
Fats 32 %
6 g
Carbohydrates 21 %
4 g
128 kcal
GI:
100
/
0
/
0
- Since this dish uses frozen mussels, the first step is to take them out of the freezer and move them to the refrigerator. This lets them thaw slowly without losing any flavor. Leave them in the fridge overnight (or, the other way around, during the day if you're making them for dinner). Now on to the cooking. Rinse the mussels under cold water and leave them in a colander to drain. Peel the onion and garlic. Finely dice the onion and mince the garlic with a knife, chopping it very fine. Set a skillet over medium heat, add the butter, and wait for it to melt and the pan to heat up. Add the minced garlic and onion and sauté for 2–3 minutes, stirring, until softened. Add the thyme sprigs and bay leaf (rinsed and patted dry with paper towels first). Pour in the dry white wine and stir well. Turn the heat up to high. Add the thawed mussels, stir again, then cover and cook everything together for 5–6 minutes. While the mussels cook, wash, dry, and finely chop the parsley. When the time's up, take off the lid and remove the thyme sprigs and bay leaf. Pour the cream into the skillet and add the chopped parsley. Season with salt and black pepper (freshly ground is best), stir, and be sure to taste, adjusting the salt as needed. All done! Serve the mussels on plates, garnished with fresh herbs if you like. They're great with crisp fresh white bread, and you can add lemon wedges and fresh vegetables on the side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Frozen mussels - 82 kcal/100g
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