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Mussel shells in cream sauce

Mussels in Cream Sauce

This combination is sure to win over your family and your guests alike! Mussels cooked in a cream sauce go beautifully with pasta, rice, or cheese. If you want to make them in a thick, velvety cream sauce, add mushrooms.

Marina Chernova

Recipe author

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Composition / ingredients

Servings:

Mussels

Leek

150

Cream

100

Bell pepper

0.5

Tomato

Dill

Cilantro

Wine (dry white wine)

100

Butter

Garlic

Dry seasoning (fish seasoning)

Salt

0.5

Pepper

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 6 g

Fats 33 % 4 g

Carbohydrates 17 % 2 g

75 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

Get all your ingredients ready and thaw the mussels. Drop the butter into a hot skillet.
Step 2:

Clean the leek, halve it lengthwise, cut it into quarter rings, and add it to the butter.
Step 3:

Sauté until soft and translucent.
Step 4:

Cut the bell pepper into small cubes.
Step 5:

Cut the tomato into small pieces.
Step 6:

Crush the garlic with the flat of a knife and mince it finely.
Step 7:

Finely chop the dill.
Step 8:

Add the pepper, tomato, and garlic to the softened leek. Simmer for 10 minutes.
Step 9:

Add the dry white wine and the fish seasoning, pour in the cream, and add salt and pepper to taste. Simmer for 5 minutes.
Step 10:

Add the whole, undamaged mussels to the sauce and stir gently.
Step 11:

Bring it to a boil over high heat and stir in the dill. Keep simmering, covered, for 5–7 minutes until done. The shells have opened. The dish is ready!
Step 12:

Transfer to a platter, drizzle with lemon juice, and sprinkle with cilantro. Serve with a dry white wine. I hope you found this recipe helpful.
Step 13:

Enjoy!

Mussels (Mytilus) are a genus of marine bivalve mollusks, sometimes called "poor man's oysters." You can eat the muscle (the meaty part of the mussel), the mantle, and the liquor inside the shell. Mussels should be cooked before you pull the meat from the shell. They can be cooked in white wine and all sorts of sauces — tomato-garlic, cream, coconut. They can also be baked, fried, boiled, smoked, salted, or pickled, and mussel meat is often added to salads. This is a classic recipe for mussels in cream sauce. If you're making mussels in a cream sauce for the first time, it's best to start with a simple base recipe and then build on it or adjust it to your own taste. Mussels in cream sauce go beautifully with pasta, rice, cheese, and a dry white wine. If you'd like a thick, velvety cream sauce, make it with mushrooms. This combination is sure to win over your family and your guests alike!