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 Mussels in Wine-Cream Sauce Recipe
Once in France... although, why "once"? Being constantly at sea in France, I order this dish whenever possible. Just imagine a cozy outdoor cafe on the waterfront of La Grande Motte resort, a holiday around, the sound of the wind and the voices of happy vacationers, the smells of fish and seafood mixed with the salty smell of the sea and the freshness of the wind. Unfortunately, I won't be able to go there this year, but why not invite the South of France to my home?
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine French Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine French Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Here is our main ingredient — mussels. In this case, these are fresh small mussels from the Mediterranean Sea. They should be stored in the cold until they are cooked.
    Here is our main ingredient — mussels. In this case, these are fresh small mussels from the Mediterranean Sea. They should be stored in the cold until they are cooked.
  2. First you need to take a deep frying pan, which necessarily has a lid. Put the pan on the fire and melt the butter in it. Lightly fry the finely chopped onion and garlic in it for about 5 minutes.
    First you need to take a deep frying pan, which necessarily has a lid. Put the pan on the fire and melt the butter in it. Lightly fry the finely chopped onion and garlic in it for about 5 minutes.
  3. Add finely chopped parsley (half a bunch).
    Add finely chopped parsley (half a bunch).
  4. Pour in the white wine.
    Pour in the white wine.
  5. Add the bay leaf, sprigs of fresh thyme and bring to a boil.
    Add the bay leaf, sprigs of fresh thyme and bring to a boil.
  6. Pour the mussels into a saucepan and mix several times, then cover the pan with a lid and, without reducing the heat, leave to cook for 5-10 minutes.
    Pour the mussels into a saucepan and mix several times, then cover the pan with a lid and, without reducing the heat, leave to cook for 5-10 minutes.
  7. After that, drain the sauce from the mussels into a separate saucepan, and remove the mussels from the heat and leave under the lid.
    After that, drain the sauce from the mussels into a separate saucepan, and remove the mussels from the heat and leave under the lid.
  8. Add cream and sour cream to the sauce, bring to a boil and immediately remove from heat. Add finely chopped parsley (the remaining half of the bunch).
    Add cream and sour cream to the sauce, bring to a boil and immediately remove from heat. Add finely chopped parsley (the remaining half of the bunch).
  9. And pour this sauce over the mussels.
    And pour this sauce over the mussels.
  10. In parallel, you can prepare a side dish. Deep fry the frozen potatoes.
    In parallel, you can prepare a side dish. Deep fry the frozen potatoes.
  11. Transfer the mussels to a bowl and serve with a potato side dish. The ideal flavor accompaniment will be the local rose wine "Listel" or another Languedoc-Roussillon region (Languedoc-Roussillon). Attention: do not eat those mussels whose shells have remained closed after cooking. This means that the clam was already dead at the time of cooking and it did not have enough strength to open in boiling water.
    Transfer the mussels to a bowl and serve with a potato side dish. The ideal flavor accompaniment will be the local rose wine "Listel" or another Languedoc-Roussillon region (Languedoc-Roussillon). Attention: do not eat those mussels whose shells have remained closed after cooking. This means that the clam was already dead at the time of cooking and it did not have enough strength to open in boiling water.
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