Mussels with creamy white wine sauce

July 6, 2018
Mussels with creamy white wine sauce

Who doesn’t love mussels with creamy white wine sauce? It’s the ultimate indulgence. 

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Mussels with creamy white wine sauce

Serves: 4
Total Time: 45 mins

Ingredients

  • 1kg black mussels (in shells)
  • 2 onions, peeled and finely chopped handful thyme leaves
  • sunflower oil, to fry
  • 250ml (1 cup) white wine
  • 1L (4 cups) fresh cream
  • 70g ready-made garlic butter
  • salt and freshly ground black pepper, to taste
  • 60g chopped fresh parsley, to garnish
  • toasted baguette slices, to serve
  • lime wedges, to squeeze

Instructions

1

Clean the mussels by removing the beards and soaking the mussels in clean water. Drain the water and set the mussels aside until needed.

2

In a large saucepan over medium-heat, sweat the onions and the thyme leaves in a little oil until the onions are soft and translucent.

3

Deglaze the pan with the white wine and cook over medium heat until the liquid is reduced by half and the alcohol has evaporated.

4

Add the fresh cream and cook over low heat, another 20 minutes. Stir in the garlic butter. Season to taste and remove from heat.

5

Steam the mussels in a pan of salted water, covered by a lid, until the shells open, about 3 minutes. Discard any unopened mussels. Add the mussels to the sauce, garnish with fresh parsley, and serve with toasted baguette slices alongside and lime wedges for squeezing.

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July 6, 2018 By
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