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Mussels in Herbed Cream Sauce

5.0(4)

From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!

by Missy Wombat·published 2003-02-13

Mussels

Servings

(4–6)

Total time

1h 15m

prep 30 min

Calories / serving

826 kcal

Ingredients (10)

serves

2 kg black musselsmussel
1 tablespoon olive oilolive-oil
1 onion, peeled and finely choppedonion
1/2 bunch spring onion, white potion only,choppedscallion
4 cloves garlic, peeled and choppedgarlic
750 ml dry white winewhite-wine
250 ml creamcream
black pepper, freshly groundpepper
2 medium tomatoes, dicedtomato
1/4 cup fresh herb, coarsely chopped (eg parsley with marjoram or thyme and basil or dill)

Instructions (11 steps)

01Remove beards and scrub mussels under cold running water.
02Discard any that remain open after handling.
03Put in a large bowl and refrigerate until needed[best if it is the same day!
04Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.

05Add wine, cream, lots of black pepper and tomatoes.

06Bring to the boil, add the mussels and cover with a large lid.

07Shake of stir the mussels around a couple of times until they open[about 5 minutes].

08Transfer mussels to a large bowl, leaving the cream sauce in the wok.

09Boil the sauce with the lid off over a high heat until reduced by half.

10Add herbs, then pour sauce over the mussels.

11Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.