Creamy mussels are a classic French seafood dish that combines fresh mussels with a rich, creamy sauce for a rich creamy aroma and sweetness of shellfish. White wine, garlic and herbs are often added to add more depth to the soup. This dish can be served as an appetizer or with a baguette as a main course and enjoy a delicious experience with a sauce.
Ingredients and dosage
🔸 Fresh mussels: 1 kg (cleaned)
🔸 Butter: 2 tablespoons
🔸 Onion: 1 piece, finely diced
🔸 Garlic: 2 cloves, minced
🔸 Dry white wine: 150 ml
🔸 Heavy cream: 200 ml
🔸 Fresh parsley: 2 tablespoons, chopped
🔸 Thyme: 1 teaspoon (optional)
🔸 Salt, black pepper: to taste
🔸 Baguette: As a side dish
Cooking tools
🔸 Deep frying pan or thick-bottomed stockpot
🔸Shovel.
🔸Beater.
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Steps:
1. Wash the mussels
Place the mussels in cold water and stir gently to remove the surface grit. Discard unclosed shellfish and make sure you use healthy and fresh mussels.
2. Sauté the onion and garlic
Add butter to a deep skillet and heat over medium heat until melted. Add the diced onion and garlic and slowly stir-fry over low heat until the onion is soft and fragrant, but do not sauté until browned.
3. Stew mussels
Pour in the white wine and thyme and cook until the alcohol has evaporated slightly, the soup is slightly reduced, and the aroma is added. Add the cleaned mussels to the pot and toss a few times to coat each shellfish with the broth. Cover the pot and simmer over medium heat for about 5-7 minutes, until the mussels are all open and the soup is fully absorbed.
4. Add cream to taste
Pour the heavy cream into the pan and stir gently over low heat until the cream is combined with the broth. Add a pinch of salt and black pepper to adjust the flavor to your taste. Be careful not to add too much salt, as the mussels themselves already have a slight salty taste.
5. Plating and garnishing
Cook the mussels in a large bowl with the broth and sprinkle with chopped parsley to add fragrance and color. It can be served with a baguette dipped in a rich, creamy sauce to enhance the overall flavor experience.
6. Pair and enjoy
This creamy mussel can be enjoyed as a main course or as an appetizer with a refreshing salad or white wine for an elegant French culinary experience.
Cooking skills
🔸 Selection of mussels: Fresh mussel shells should be closed intact, unopened shellfish after cooking may not be fresh and should be discarded to ensure safety.
🔸 Consistency of the cream sauce: Heavy cream can be moderately adjusted to make the sauce richer or lighter.
🔸 Pair with vanilla: Thyme or rosemary can add fragrance, or tarragon can be used to bring different levels of aroma.
Possible problems and solutions
🔸 Mussels have a hard taste: stop the fire as soon as the mussels are opened, and avoid over-simmering and making the meat hard.
🔸 The soup is not thick enough: add an appropriate amount of cream, or reduce the soup over high heat.
🔸 The sauce is salty: mussels contain salt, so pay attention to the amount of salt.
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