cream mussels

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cream mussels

cream mussels

cream mussels
cream mussels

Number of persons

800 g of mussels per person

1 onion

15 cl of dry white cooking wine (quantity to be increased proportionally with the quantity of mussels prepared)

100 g butter

50 g flour

3 cloves of crushed garlic

50 cl semi-thick or thick fresh cream

Chopped parsley


Total Time: 35 min
Preparation time: 15 min
Cooking time: 20 min

Sauté the onions in a large stewpot or pressure cooker. When they are transparent, pour the mussels to open with white wine and pepper.
Meanwhile, make a roux with the butter and flour.
Collect the juice from the opened mussels by keeping them in the casserole to keep them warm.
Dissolve little by little the roux with the juice of the mussels.
Add the crushed garlic and leave to thicken.
Add the fresh cream and the chopped parsley and let it heat up well to bind the whole (the sauce must not boil).
Check the seasoning (beware of the salt, the mussels are usually enough to salt the whole dish).
Pour the sauce over the mussels.
Stir over the heat for about 2 minutes and serve immediately in the baking dish.
Serve dish with rice, potatoes or plain semolina.

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