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Mussels in Wine-Cream Sauce Recipe
Once in France... although, why "once"? Constantly in France on the sea I order this dish at any opportunity. Just imagine a cozy outdoor cafe on the waterfront of La Grand Mott resort, a holiday around, the noise 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. This year, unfortunately, I will not be able to go there, but why not invite the South of France to his home?
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Here is our main ingredient — mussels. In this case, it is fresh small mussels from the Mediterranean sea. Until the moment of preparation they should be kept in the cold.
    Here is our main ingredient — mussels. In this case, it is fresh small mussels from the Mediterranean sea. Until the moment of preparation they should be kept in the cold.
  2. For starters need to take a deep pan, to which necessarily there is lid. Put the pan on the fire and melt the butter in it. Lightly fry in it finely chopped onion and garlic for about 5 minutes.
    For starters need to take a deep pan, to which necessarily there is lid.
Put the pan on the fire and melt the butter in it. Lightly fry in it finely chopped onion and garlic for about 5 minutes.
  3. Add chopped parsley (half bunch).
    Add chopped parsley (half bunch).
  4. Pour in the white wine.
    Pour in the white wine.
  5. Add the Bay leaf, branches of fresh thyme and bring to a boil.
    Add the Bay leaf, branches of fresh thyme and bring to a boil.
  6. Pour the mussels into a saucepan and stir 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 stir 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 the chopped parsley (the remaining half of the beam).
    Add cream and sour cream to the sauce, bring to a boil and immediately remove from heat. Add the chopped parsley (the remaining half of the beam).
  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. Shift the mussels in a bowl and serve with potato garnish. The ideal flavor accompaniment will be the local rose wine "Listel" or other Languedoc-Roussillon region (Languedoc-Roussillon). Caution: do not eat those mussels, shells which remained closed after cooking. This means that the mollusk at the time of cooking was already dead and he did not have enough strength to open in boiling water.
    Shift the mussels in a bowl and serve with potato garnish. The ideal flavor accompaniment will be the local rose wine "Listel" or other Languedoc-Roussillon region (Languedoc-Roussillon). Caution: do not eat those mussels, shells which remained closed after cooking. This means that the mollusk at the time of cooking was already dead and he did not have enough strength to open in boiling water.

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