Cream Garlic Mussels Recipes

MUSSELS WITH WHITE WINE, GARLIC & CREAM

Steps:

• In a medium-sized heavy-based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes.
• Add the garlic and thyme stalks and cook for about another minute but keep stirring to prevent the garlic from going brown.Add the white wine and then the mussels. Put the lid on the pot and steam for about 3 minutes until the shells are open.
• Scoop the mussels and thyme stalks out the pot with a slotted spoon and set aside. Discard the thyme and any mussels that have not opened. Add the cream to the pan liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken. Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or 2.
• Sprinkle over the remaining parsley and serve immediately with the crusty bread and a glass of Chardonnay.

CREAMY GARLICKY MUSSELS

Steps:

• Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
• Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
• Serve with plenty of crusty French bread to dip in the sauce.