This week at my producers market my seafood guy had some mussels that looked nice. So I took home a sac (1kg) and cooked them in the traditional french method. It’s actually quick and easy. If you have never tried them at home before, then give this a shot sometime. I didn’t have any shallots, so I used a few small leeks and it was just fine.
Mussels in White Wine and Garlic Cream Sauce
1 Kg of Mussels cleaned
1 Shallot ( 1-2 small leeks; just the whites)
4-5 Cloves of Garlic
3 Cups of White Cooking Wine
1 Cup of Creme (20cl)
2 tbs of Butter
- Finely mince the shallot and garlic
- Put the butter in a large pot on med heat; once melted add the shallot
- After a few minutes add the garlic for about 1 minute before adding the wine.
- Let the wine cook down for 5 minutes or so, then add the mussels and place the lid on the pot.
- Stir after 3 minutes and again after another 3 minutes and continue until most of them are open, not more than 10 minutes.
- Place the mussels into your bowls
- Add the cream to the liquid and pour over the mussels (if your cream is cold, make sure to let the sauce warm up again first)
**Accompany with french bread sliced and drizzled with olive then toasted under the broiler