Mussels in Creamy Wine Sauce Recipe
A simple, “not troublesome”, but very tasty recipe for seafood lovers. It can be served as a main dish (with some side dish), or mono and as a hot snack.
Servings Prep Time
4 5minutes
Cook Time
40minutes
Servings Prep Time
4 5minutes
Cook Time
40minutes
Ingredients
Instructions
  1. The mussels are thawed and thoroughly washed (if necessary, cleaned). Peel the onion and garlic and cut into small cubes. Finely chop the greens.
  2. Fry onion and garlic in olive oil in a saucepan.
  3. Pour in the wine and boil for 5 minutes.
  4. Add half of the parsley, toss the bay leaf and let it boil for about 1 minute.
  5. Stir the mussels, wait until the wine “starts to bubble” (in the sense that it starts to boil), stir, add salt, pepper, cover with a lid and leave on the fire for exactly 10 minutes.
  6. Pour the sauce into a small saucepan (leave the mussels to ripen under the lid), add cream and boil a little. It should not be thick – something like very liquid sour cream.
  7. A couple of minutes before cooking, add the remaining parsley and mix.
  8. You can serve it like this: In this case, thread the mussels with halves of olives on bamboo skewers, pour the sauce and serve with a potato side dish (I have mashed potatoes) as the main dish.
  9. Or like this: Pour the sauce over the mussels (after removing the bay leaf – well, why does it crunch on our teeth), mix, put in a convenient dish for you (such as a creamer or a cocoon, well, or something small) and serve as a snack.
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