Mussels in a White Wine Cream Sauce

In what feels like ages ago, I traveled to Europe and visited Spain and France. While in Paris I ate in a restaurant, whose name I sadly cannot remember, and ate the most wonderfully delicious mussel dish in a white wine cream sauce. It left such an impression on me and I wanted to recreate the dish in a way that can be replicated easily.

  • Olive oil
  • 2-3 thinly sliced shallots
  • a pinch of saffron, I used about 5 threads
  • 1.5 cup white wine, in this cook I used "Perrin Reserve Blanc"
  • 3 lbs of mussels that have been scrubbed cleaned and de-bearded
  • 2/3 cup cream

  • Pour olive oil into a heavy bottom pot, enough to coat the bottom of the pot. Add shallots and cook until transparent. Add the saffron threads and white wine and bring to a boil, then add the mussels. Steam for about 8 minutes, or until the mussels open. Throw out any mussel that did not open. 
  • Once the mussels open, remove them from the pot and place in a bowl, cover with a kitchen towel. Strain the cooking liquid and return to the pot, add the cream and bring to a boil. Once at a boil drop the temperature and let it cook for 2-3 minutes.
  • To serve place the cooked mussels into the bowl and cover with the sauce. I serve a boul french country bread to soak up some of the sauce as the mussels are eaten. 

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