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

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 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 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

MUSSELS WITH CREAM, FENNEL, AND WHITE WINE



Mussels with Cream, Fennel, and White Wine image

Categories     Shellfish     Appetizer     Sauté     Seafood     Mussel     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 8

1/4 cup (1/2 stick) butter
1 cup chopped fresh fennel bulb
2 shallots, chopped
4 garlic cloves, chopped
2 teaspoons fennel seeds
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels, scrubbed, debearded

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.

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Top Asked Questions

How do you cook mussels in Creme Fraiche?
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.
How do you cook mussels with white wine?
Pour the white wine (very generous amount) into the pot/pan and season with freshly ground black pepper. Put mussels directly into your pot/pan and give them a stir while it boils for 2 minutes.
How long do you cook mussels in a pan?
Melt the butter in a large heavy-based frying pan. Add the onion and garlic and cook for 2 to 3 minutes, then add the mussels and white wine. Place a lid on the pan and cook for 4 to 5 minutes, stirring occasionally.
What do you do with mussels after cooking?
Once mussels are cooked and still in the pot, squeeze fresh lemon juice and garnish with chopped parsley. Serve directly from the pot, or if using pasta, serve over spaghetti or linguine with the leftover mussel sauce. These restaurant-quality steamed mussels in white wine sauce are healthy, easy, and delicious.

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