One of the best parts about being self isolate with my family is that we all like to eat!
Every Friday we get together a little bit earlier and celebrate the end of the week with some nice seafood. Each week my mom has been busting out a new recipes, each better than the last. One recipe that topped the list was her classic french mussels in a white wine sauce, an easy crowd pleaser! If you have ever wondered how to cook mussels at home or are just looking for some new recipes for mussels to try, this one is easy and so delicious!
Enjoy!
INGREDIENTS:
Serves 2 People
-Seafood-
2.5 lbs of fresh mussels – rinse, scrub and de-beard. (I usually buy extra because I know that some are going to be bad)
How to buy, store, and prep fresh mussels:
When buying fresh mussels, make sure to smell them - they SHOULD NOT have a strong odor! You also want the shells to be shut. Since mussels are alive if you bang the shells or apply pressure and close them yourself, if they are indeed alive, they should shut or remain shut. If they open once again right away it means that they are weak/not fresh, so don’t buy those. Make sure to store your mussels in the fridge, they need air to breathe so don’t use a sealed container, instead place a damp cloth over them like a napkin or paper towel to provide further moisture. Before you are ready to use them make sure to rinse the shells, remove the beards or hairy bits, and scrub away any debris off the shells.
-White Wine Sauce-
2 TBSP of Unsalted Butter
1 Shallots - chopped finely
1 TBSP of Fresh Flat Parsley, chopped finely
1 cloves of garlic - minced
1 Stock of Celery, chopped finely
1 Bay Leaf
A few twigs of Fresh Thyme
1 Cup of Dry White Wine
Salt and Pepper to Taste
1 TBSP Double Creme
-Toppings-
Fresh Flat Parsley
-Extras-
French Baguette
LOVE SEAFOOD? CHECK OUT THESE OTHER SEAFOOD RECIPES!
HOW TO COOK MUSSELS:
Place a large pot on the stove and add in your butter. Allow butter to melt on medium heat. Once ready, add shallots and cook until translucent.
Add chopped parsley, celery, garlic, bay laves and thyme to the pot and mix. Allow the heat to bring out the aroma of the herbs (maybe 2-3 minutes).
Add the fresh mussels to the mixture and stir to coat the mussels with the herbs. Add the wine and raise temperature to high. When the wine starts to bubble, stir the mussels once again so that they become coated with wine.
After you have covered the mussels in white wine, lower the heat to medium/high and cover for 5-6 minutes but no more.
After 5-6 minutes, uncover and remove mussels from the pot but keep the juice in the pot. Taste sauce and adjust with salt and pepper if needed. Add the double cream to the sauce (it should make the sauce whiter) before stirring it in until well incorporated. Add the steamed mussels back into pot, stir and serving right away while hot.
Bon Appétit!!!
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If you like this recipe for mussels, learning how to cook mussels or have any comments/questions about this mussels in white wine cream sauce recipe, feel free to leave them in the comment section below!
