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
STEAMED MUSSELS WITH WINE AND CREAM
Make and share this Steamed Mussels With Wine and Cream recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 27m
Yield 36 mussels, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 204.1, Fat 6.1, SaturatedFat 2.4, Cholesterol 50.2, Sodium 421, Carbohydrate 7.9, Sugar 0.6, Protein 17.7
MUSSELS IN WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.
MUSSELS WITH WHITE WINE AND LEEK
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
- Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
- Serve with lots of crusty bread to soak up the sauce.
MUSSELS WITH PERNOD AND CREAM
Steps:
- Place the wine and leeks in a large, heavy saucepan. Add the mussels, cover pan and bring to a boil over medium-high heat. Reduce heat to medium and cook, covered, until mussel shells open, 3 to 5 minutes. Use tongs to transfer mussels to a bowl, discarding any that have not opened. Add Pernod to cooking liquid and bring to a boil. Boil for 2 minutes, then reduce heat to medium and stir in cream. Simmer for 2 minutes, then stir in pimento and 2 tablespoons of the parsley. Season lightly with salt and generously with black pepper.
- If mussels have cooled too much, return them to the cooking pan with the broth, cover and simmer a minute or so until reheated. Divide mussels between 4 large, shallow soup bowls and spoon broth and vegetables over them. Sprinkle with remaining parsley.
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.
SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
MUSSELS WITH WHITE WINE AND PASTA
A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used.
Provided by English_Rose
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
- Heat half the butter with the oil, then add the garlic and mussels.
- Pour in the wine, season, cover and cook over a high heat until the mussels open.
- Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
- Heat the remaining butter in a pan, and add the mussel juices and the cream.
- Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
- Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS
You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy
Provided by Rosie Birkett
Categories Dinner, Fish Course, Supper
Time 16m
Number Of Ingredients 15
Steps:
- First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
- Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
- Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
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 CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
MUSSELS WITH SAFFRON CREAM
adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.
Provided by chia2160
Categories Mussels
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- in a heavy pot with a lid heat olive oil.
- add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
- add wine and bring to a boil.
- stir in cream, pepper and mussels.
- cook, covered, until mussels start to open, 6-8 minutes.
- discard any unopened mussels, then stir parsley into finished dish.
MUSSELS IN WHITE WINE AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
- Simmer 5 minutes.
- Add mussels, cover, and increase heat to high.
- Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
MUSSELS, WHITE WINE & PARSLEY
British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels
Provided by Mary Cadogan
Categories Dinner, Main course
Time 20m
Number Of Ingredients 4
Steps:
- Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
- Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
- If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
- Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
- Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
- Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
MUSSELS WITH WHITE WINE
tender mussels in a light cream sauce
Provided by lnguyen
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Cut a thin slice off the top of each bread roll and set aside. Scoop out all the soft bread from inside each roll with a teaspoon, leaving a wall about 5mm thick. Melt 50g/2oz of the butter and use to brush the inside of each roll and the lids. Place them on a baking sheet and bake for 5-7 minutes, until crisp and golden. Keep warm.
- Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Tip them into a colander set over a bowl to collect all the cooking liquor. Remove the mussels from their shells, cover and set aside.
- Melt another 25g/1oz of the butter in a pan. Add the leeks, cover and cook for 4-5 minutes, until soft. Add all the mussel cooking liquor except the last tablespoon or two (which might contain some grit), then bring to the boil and simmer until reduced by half. Stir in the remaining butter, the double cream and the beurre manie. Simmer for 1 minute until slightly thickened.
- Stir the mussels, chives and some seasoning into the sauce. Spoon the mixture into the warm rolls, partly cover with the lids and serve.
MUSSELS WITH PERNOD AND CREAM
Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
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MUSSELS IN A CREAMY WHITE WINE AND GARLIC SAUCE | …
From greatbritishfoodawards.com
Servings 4Category Light Bites
- Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice.
- Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels.
- Once the mussels are nearly all open (about two or three minutes) turn the temperature down to low and add the double cream, parsley and black pepper.
- Slowly bring up the temperature until the sauce starts to bubble – be careful when adding the cream as if it’s too hot it can split.
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