Mussels in Cream Sauce | MOULES À LA CRÈME
Course: MainServings
2
peopleCooking time
10
minutesIndulge in a classic French dish with this savory Mussels in a Cream Sauce recipe. Perfect for seafood lovers, this hearty meal combines the rich flavors of mussels with shallots, garlic, and a luscious cream sauce, enhanced with the aromatics of a herb bouquet. Simple yet sophisticated, it’s a delicious main course suitable for any occasion.
Ingredients
- Mussels in a Cream Sauce
1 kg mussels
1 tablespoon butter or olive oil
3 shallots or half a large onion
1 or 2 cloves of garlic
100 ml dry white wine
a generous handful of chopped parsley
herb bouquet (bay, thyme, parsley)
freshly ground black pepper to taste
100 ml thick cream or crème fraîche
Directions
- Mussels in a Cream Sauce
- Finely chop the shallots and garlic together. In a pot with some melted butter/olive oil, sweat the shallots and garlic until quite soft.
- Pour in the wine then add the herb bouquet and a generous amount of ground black pepper. Allow to reduce down by about half, meanwhile remove the beards from the mussels and rinse them.
- Add the mussels to the pot and give them a good stir. Cover and cook for about 5 minutes or until all the shells have opened.
- Sprinkle in the chopped parsley and stir in the cream. Cover again and heat through for another minute.
- Serve mussels in a bowl with a good amount of the cream sauce poured on top.
