Mussels Steamed In Beer With Crème Fraîche Herbs And Parmesan Croutons Food

MUSSELS STEAMED IN BEER WITH CRèME FRAîCHE, HERBS, AND PARMESAN CROUTONS

Steps:

• Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
• Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
• Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
• Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.
• * Available at most supermarkets and at specialty foods stores.

MUSSELS W/WHITE WINE AND CREME FRAICHE

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.

STEAMED MUSSELS WITH WINE AND CREAM

Steps:

• Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
• Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
• Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
• Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
• Return juice to pan and bring to boil.
• Allow to reduce then stir in cream and seasonings.
• Spoon this sauce over the mussels and serve with crusty bread.

TAGLIATELLE WITH MUSSELS & CRèME FRAîCHE

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.

MUSSELS WITH RED ONION, CIDER & 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.

MUSSELS IN WHITE WINE AND CRèME FRAîCHE

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.