MUSSELS IN HERBED CREAM SAUCE
From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!
Provided by Missy Wombat
Categories Mussels
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove beards and scrub mussels under cold running water.
- Discard any that remain open after handling.
- Put in a large bowl and refrigerate until needed[best if it is the same day!
- Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
- Add wine, cream, lots of black pepper and tomatoes.
- Bring to the boil, add the mussels and cover with a large lid.
- Shake of stir the mussels around a couple of times until they open[about 5 minutes].
- Transfer mussels to a large bowl, leaving the cream sauce in the wok.
- Boil the sauce with the lid off over a high heat until reduced by half.
- Add herbs, then pour sauce over the mussels.
- Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.
GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE
Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.
Provided by Rita1652
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
- Add herbs lemon and wine.
- Add mussels cover and steam 5 minutes till all are opened.
- Remove mussels to a large bowl.
- Keeping the juice in the pan whisk in the butter and pour over the mussels.
- Garnish with herbs and lemon.
MUSSELS WITH BASIL CREAM
Categories Milk/Cream Appetizer Steam Quick & Easy Basil Mussel White Wine Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 8
Steps:
- Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.
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 WITH GARLIC AND FINES HERBES
Steps:
- Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
- In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
- Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
MUSSELS IN WHITE WINE SAUCE
This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine!
Provided by sassafrasnanc
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Make Lemon Butter Sauce as follows:.
- Melt 4 tbsp of the butter over low heat.
- When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
- Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.).
- Now make the sauce for the Mussels:.
- Heat clarified butter.
- Add onion and garlic and saute until transparent.
- Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
- Remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
- Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
- Rinse mussels again in cold water.
- Heat olive oil in a 10-inch skillet; add mussels.
- Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
- Remove top and add onion and garlic and toss.
- Cover pan again and cook for 1 minute.
- Remove top and add pernod, basil, lemon juice and lemon butter sauce.
- Return to flame for 30 to 45 seconds with top off skillet.
- Discard any mussels that did not open.
- Serve warm in a deep bowl.
- ENJOY!
MUSSELS IN LEMON CREAM
This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream.
Provided by Expat in Holland
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
- In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
- Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
- Remove Mussels to serving dish. Discard any unopened mussels.
- In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
- Serve mussels immediately.
MUSSELS WITH WHITE WINE AND HERBS
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
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.
STEAMED MUSSELS WITH FENNEL, TOMATOES, OUZO, AND CREAM
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
Provided by DJFoodie
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
- Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
- Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
MUSSELS IN WINE AND CREAM
Make and share this Mussels in Wine and Cream recipe from Food.com.
Provided by Vicky Bryant
Categories Lunch/Snacks
Time 1h10m
Yield 2 entrees or 4 appetizers, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
- When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
- Add ground pepper to taste and pour cream over the mussels.
- Cover pan with lid, over moderate to high heat.
- When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
- This will only take three, or four minutes.
- Do not overcook and avoid letting the liquid boil.
- You will hear the shells crack open and when most have opened, remove from heat.
- Too much cooking will only make them tough.
- Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.
Nutrition Facts : Calories 1417.9, Fat 106, SaturatedFat 54.6, Cholesterol 434.8, Sodium 1569.9, Carbohydrate 31.2, Fiber 0.1, Sugar 1.4, Protein 64.5
More about "mussels in herbed cream sauce food"
STEAMED MUSSELS WITH HERB, WINE & CREAM SAUCE
From newengland.com
Servings 4-6
MUSSELS IN A CREAMY HERB SAUCE | QUéBON
From quebon.ca
Cuisine Main DishesCategory Main DishesServings 4Total Time 40 mins
WORLD BEST SEA FOOD RECIPES: MUSSELS IN HERBED CREAM SAUCE
From fishofsea.blogspot.com
MUSSELS IN GARLIC CREAM SAUCE RECIPE - YUMMY.PH
From yummy.ph
STEAMED MUSSELS IN GARLIC AND HERB WINE SAUCE - THE SEASONED …
From theseasonedmom.com
THAI MUSSELS IN A LEMONGRASS WHITE WINE SAUCE RECIPE
From thespruceeats.com
STEAMED MUSSELS IN CREAM SAUCE - THERESCIPES.INFO
From therecipes.info
MUSSELS IN LEMON GARLIC-BUTTER SAUCE - WITH A BLAST
From withablast.net
HOW TO MAKE MUSSELS WITH LEEKS AND WHITE WINE IN AN INSTANT POT
From news.yahoo.com
FRESH MUSSELS IN A CREAMY GARLIC SAUCE (WITH CHIPS) - FOODLE CLUB
From foodleclub.com
MUSSELS WITH SPECK & CREAMY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HERBED CREAMY GARLIC MUSSELS - CHATELAINE
From chatelaine.com
MUSSEL AND CREAM SAUCE RECIPES (7) - SUPERCOOK
From supercook.com
COOKED MUSSELS WITH HERB SAUCE - RECIPES - PRINS & DINGEMANSE
From prinsendingemanse.nl
STEAMED MUSSELS IN A CREAM SAUCE | FARMERS DAIRY
From farmersdairy.ca
MUSSELS IN A CREAMY HERB SAUCE | QUéBON
From quebon.ca
MUSSELS IN A BACON, WHITE WINE GARLIC CREAM SAUCE - COOKONUT
From cookonut.com
MUSSELS WITH CREAM AND HERBS - BIGOVEN
From bigoven.com
MUSSELS IN CREAM SAUCE – TRITON OCEAN PRODUCTS
From tritonoceanproducts.ca
MUSSELS IN CREAM SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MUSSELS IN HERBED CREAM SAUCE RECIPE - FOOD.COM
From pinterest.com
MUSSELS IN HERBED CREAM SAUCE RECIPE - FOOD.COM | RECIPE
From pinterest.com
MUSSELS IN BASIL CREAM SAUCE - THERESCIPES.INFO
From therecipes.info
MUSSELS IN A CREAMY WHITE WINE GARLIC SAUCE - LEITE'S CULINARIA
From leitesculinaria.com
MUSSELS IN BASIL CREAM SAUCE - SKINNYTASTE
From skinnytaste.com
STEAMED MUSSELS IN A BEER, CREAM AND GARLIC SAUCE - FARMERS DAIRY
From farmersdairy.ca
MUSSELS IN CREAM SAUCE | METRO
From metro.ca
MUSSELS IN HERBED CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
MUSSELS IN BASIL CREAM SAUCE RECIPE - RECIPES.NET
From recipes.net
MUSSELS IN A CREAMY WHITE WINE, GARLIC AND HERB SAUCE | FOOD
From foodandhome.co.za
FISHING FOR COMPLIMENTS: SIMPLE, DELICIOUS MUSSELS IN TARRAGON …
From blue-kitchen.com
MUSSELS IN HERBED TOMATO BROTH RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love