Mussels Wwhite Wine And Creme Fraiche Recipes

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MUSSELS IN WHITE WINE AND CRèME FRAîCHE



Mussels in White Wine and Crème Fraîche image

Provided by Julia Moskin

Categories     quick, appetizer

Time 20m

Yield 4 servings as an appetizer, 2 as a main dish

Number Of Ingredients 9

4 tablespoons butter
1 small onion, minced
1 shallot, minced
2 teaspoons fresh thyme leaves
1 bay leaf
2 cups white wine
4 pounds mussels
3 tablespoons crème fraîche
Salt and pepper

Steps:

  • In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
  • Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 9 grams, Carbohydrate 26 grams, Fat 24 grams, Fiber 1 gram, Protein 55 grams, SaturatedFat 10 grams, Sodium 1456 milligrams, Sugar 3 grams, TransFat 0 grams

MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

CLASSIC MOULES FRITES



Classic Moules Frites image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1/2 cup finely sliced shallots
5 tablespoons thinly sliced garlic
1 cup white wine
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 pounds mussels, cleaned and beards removed
1/2 cup creme fraiche
1/3 cup minced fresh flat-leaf parsley
2 tablespoons unsalted butter
2 tablespoons minced chives
2 tablespoons whole-grain mustard
French fries, for serving

Steps:

  • In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
  • Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.

MUSSELS W/WHITE WINE AND CREME FRAICHE



Mussels W/White Wine and Creme Fraiche image

Make and share this Mussels W/White Wine and Creme Fraiche recipe from Food.com.

Provided by chia2160

Categories     Mussels

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 small onion, minced
1 shallot, minced
2 teaspoons fresh thyme leaves
1 bay leaf
2 cups white wine
1 cup water
4 lbs mussels
3 tablespoons creme fraiche
salt and pepper

Steps:

  • In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
  • Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.

Nutrition Facts : Calories 1281.4, Fat 51.8, SaturatedFat 23.6, Cholesterol 346.5, Sodium 2789.8, Carbohydrate 45.8, Fiber 0.6, Sugar 3.8, Protein 109.7

TAGLIATELLE WITH MUSSELS & CRèME FRAîCHE



Tagliatelle with mussels & crème fraîche image

A simple-but-special main course, it's meat-free and perfect for a Friday night

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper, Treat

Time 25m

Number Of Ingredients 8

300g dried tagliatelle
1 large onion , finely chopped
2 tbsp olive oil
150ml dry white wine
200ml tub crème fraîche
2 x or 1lb 2oz packs mussels in garlic butter sauce
good handful flat leaf parsley
2 tbsp fresh chopped tarragon

Steps:

  • Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
  • Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don't). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.

Nutrition Facts : Calories 758 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 4.07 milligram of sodium

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

MUSSELS WITH WHITE WINE AND HERBS



Mussels with White Wine and Herbs image

Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When buying mussels, choose only those with uncracked, closed shells.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

4 tablespoons unsalted butter
4 shallots, minced
2 cloves garlic, minced
2 sprigs fresh thyme
2 dried bay leaves
2 cups dry white wine
4 pounds mussels, about 48, scrubbed and debearded
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons creme fraiche, or sour cream

Steps:

  • Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
  • Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
  • Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.

MUSSELS WITH RED ONION, CIDER & CRèME FRAîCHE



Mussels with red onion, cider & crème fraîche image

Mussels are a real treat, but excellent value and sustainable. Serve this simple dish with crusty bread for a special meal for two

Provided by CJ Jackson

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1kg rope-grown mussel
25g unsalted butter
2 small red onions , thinly sliced
1 garlic clove , chopped
150ml dry cider
2 tsp finely chopped sage
150ml half-fat crème fraîche

Steps:

  • Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won't close when tapped.
  • Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
  • Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
  • Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.

Nutrition Facts : Calories 364 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.19 milligram of sodium

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