MUSSELS IN CREAM SAUCE
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Categories Milk/Cream Mussel White Wine Winter Parsley Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
- Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
STEAMED MUSSELS WITH TARRAGON CREAM
Make and share this Steamed Mussels With Tarragon Cream recipe from Food.com.
Provided by hectorthebat
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
- Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
- Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.
Nutrition Facts : Calories 658.4, Fat 23.5, SaturatedFat 9.7, Cholesterol 179, Sodium 1509.5, Carbohydrate 30.1, Fiber 1.9, Sugar 3.6, Protein 61.9
STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD
Steps:
- Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
- Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
- Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.
Nutrition Facts : Calories 502 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 874 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
MUSSELS IN TARRAGON CREAM SAUCE
Steps:
- 1. Clean mussels 2. Melt butter in large saucepan. Add the shallots, garlic, coriander, and thyme and fry very gently for 2 minutes. Remove from heat and stir in the flour to make a thin paste. Gradually beat in the wine, using a whisk or wooden spoon, until smooth. 3. Return to heat and cook, stirring, until the sauce is thick and smooth. Stir in the tarragon. Tip in the mussels and cover with a lid. Cook for about 5 minutes, shaking the pan frequently, until the shells have opened. 4. Drain the mussels to warmed shallow bowls, discarding any that remain closed. 5. Stir the cream in to the sauce and bring to a boil. Season to taste and ladle over the mussels.
CREAMY TARRAGON SAUCE
Make and share this Creamy Tarragon Sauce recipe from Food.com.
Provided by Chef mariajane
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl. Serve with seafood - so very , very good!
Nutrition Facts : Calories 129, Fat 11.8, SaturatedFat 6.7, Cholesterol 29.9, Sodium 217.9, Carbohydrate 5, Fiber 0.7, Sugar 2.6, Protein 2.4
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