CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
MUSSELS IN WHITE WINE AND CRèME FRAîCHE
Provided by Julia Moskin
Categories quick, appetizer
Time 20m
Yield 4 servings as an appetizer, 2 as a main dish
Number Of Ingredients 9
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
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
MUSSELS IN A CREAMY WHITE WINE GARLIC SAUCE
Some people find the texture of mussels off-putting, but after they've been steaming away in a creamy, buttery sauce they soon start to get super delicious. The best part of a mussel dish always seems to be the same: that last bit of creamy sauce in the bottom of the bowl that gets soaked up with some warm crusty bread. The salty sea-ness from the mussels combined with your sauce always creates the perfect combination.
Provided by Kirsty Scobie & Fenella Renwick
Categories Mains
Time 30m
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine butter, onion, and garlic. Sauté until everything is soft, 6 to 10 minutes. Crumble in the vegetable bouillon cube and add the lemon juice.
- Increase heat, toss in mussels and wine, and put the lid on the pot. The wine will make steam and start to cook the mussels. Cook until most of the mussels are open, about 3 minutes.
- Reduce temperature to low and add heavy cream, parsley, and black pepper. Slowly bring up the temperature until the sauce starts to bubble-be careful when adding the cream because if it's too hot it can split.
- Gently simmer until all of the mussels are open, about 2 minutes more. Discard any that refuse to open.
- Serve with a wedge of lemon and lots of crusty bread.
Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 11 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 89 mg, Sodium 837 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
MUSSELS AND PASTA WITH CREAMY WINE SAUCE
I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.
Provided by Bren
Categories Seafood Shellfish Mussels
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
- Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
- Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
- Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.
Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g
KENMARE BAY MUSSELS WITH WINE-CREAM SAUCE
This recipe is from an August 1986 Bon Appetit magazine in an article titled "An Irish Ramble", featuring recipes from Irish houses and hotels. This recipe is a specialty of the dining room at the Park Hotel Kenmare. The mussels of Kenmare estuary in southwestern Ireland are tiny, sweet and tender. For best results, use the smallest mussels you can find.
Provided by Leslie in Texas
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For Sauce;.
- Boil wine, vinegar and lemon juice in heavy large skillet until reduced to 3/4 cup, about 6 minutes.
- Whisk in butter, one piece at a time; boil 1 minute.
- Add cream, salt and pepper and whisk until sauce thickens and coats spoon, about 2 minutes.
- For Mussels:.
- Meanwhile prepare mussels. Combine first 9 ingredients in heavy large saucepan and bring to a boil; add mussels.
- Reduce heat, cover and simmer just until mussels open, about 5 minutes; discard any that do not open.
- Drain.
- Arrange mussels open ends up in soup bowls.
- Drizzle sauce over, garnish with lemon wedges and serve.
Nutrition Facts : Calories 593.1, Fat 45.1, SaturatedFat 26.7, Cholesterol 185.5, Sodium 936.6, Carbohydrate 19.9, Fiber 2.3, Sugar 5.2, Protein 20.2
More about "kenmare bay mussels with wine cream sauce recipes"
MUSSELS IN A CREAMY SAUCE | LE CREUSET RECIPES
From lecreuset.co.za
MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS …
From laylita.com
MUSSELS IN CREAMY WHITE WINE SAUCE | EYRE PENINSULA …
From epseafoods.com.au
MUSSELS WITH WHITE WINE, GARLIC & CREAM - DRIZZLE AND …
From drizzleanddip.com
MUSSELS IN WHITE WINE SAUCE - LAYLITA'S RECIPES
From laylita.com
MUSSELS GLAZED WITH CIDER CREAM SAUCE RECIPE - FOOD.COM
From food.com
MOULES MARINIèRES (FRENCH MUSSELS IN WHITE WINE SAUCE) - SIMPLY …
From simplyrecipes.com
10 BEST MUSSELS WHITE WINE CREAM SAUCE RECIPES | YUMMLY
From yummly.com
MUSSELS WITH CREAMY WHITE WINE SAUCE | QUICK MUSSEL RECIPES
From kerryfish.com
MUSSELS WITH CREAMY WHITE SAUCE: A DELICIOUS VALENTINE'S STARTER
From thesouthafrican.com
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY RECIPE
From bbc.co.uk
MUSSELS IN CREAM AND WHITE WINE SAUCE | METRO
From metro.ca
MUSSELS IN A CREAMY WHITE WINE AND GARLIC SAUCE
From greatbritishfoodawards.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