Mussels In Cream Sauce Food

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CREAMY MUSSELS



Creamy Mussels image

This dish is based on classic moules mariniere, with a bit of cream added.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

2 tablespoon olive oil
1/2 cup thinly sliced shallots (about 2)
Pinch of saffron, (optional)
1 1/2 cups dry white wine
3 pounds mussels (about 100 small), scrubbed and debearded
2/3 cup heavy cream

Steps:

  • Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
  • Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.

MUSSELS IN HERBED CREAM SAUCE



Mussels in Herbed Cream Sauce image

From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!

Provided by Missy Wombat

Categories     Mussels

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 kg black mussels
1 tablespoon olive oil
1 onion, peeled and finely chopped
1/2 bunch spring onion, white potion only,chopped
4 cloves garlic, peeled and chopped
750 ml dry white wine
250 ml cream
black pepper, freshly ground
2 medium tomatoes, diced
1/4 cup fresh herb, coarsely chopped (eg parsley with marjoram or thyme and basil or dill)

Steps:

  • Remove beards and scrub mussels under cold running water.
  • Discard any that remain open after handling.
  • Put in a large bowl and refrigerate until needed[best if it is the same day!
  • Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
  • Add wine, cream, lots of black pepper and tomatoes.
  • Bring to the boil, add the mussels and cover with a large lid.
  • Shake of stir the mussels around a couple of times until they open[about 5 minutes].
  • Transfer mussels to a large bowl, leaving the cream sauce in the wok.
  • Boil the sauce with the lid off over a high heat until reduced by half.
  • Add herbs, then pour sauce over the mussels.
  • Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.

SPAGHETTI WITH MUSSELS AND TOMATOES



Spaghetti with Mussels and Tomatoes image

This simple pasta dish uses canned mussels that are marinated in a smoked paprika and fennel tomato sauce, making the sauce for this pasta nearly finished! Add salt to some halved cherry tomatoes to let them juice out slightly and combine it with the canned mussels and sauce, and a bit of pasta cooking water to complete the dish. It's as simple as that!

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 1 to 2 servings

Number Of Ingredients 8

1/2 cup halved cherry tomatoes
Kosher salt
1 3.5-ounce tin mussels, preferably packed in a smoked paprika and fennel tomato sauce
2 tablespoons chopped fresh parsley
2 tablespoons chopped scallions
1 tablespoon fresh lemon juice, plus a lemon wedge, for serving
1 tablespoon olive oil
4 ounces spaghetti, cooked

Steps:

  • Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
  • While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.

MUSSELS IN CURRY CREAM SAUCE



Mussels in Curry Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1 medium onion, chopped
3 stalks celery, thinly sliced
3 large shallots, chopped
3 cloves garlic, smashed
Kosher salt and freshly ground pepper
1 1/2 cups dry white wine
4 pounds mussels, scrubbed and debearded
1 cup heavy cream
2 tablespoons cognac (optional)
Juice of 1/2 lemon, plus wedges for serving
Toasted baguette slices, for serving (optional)

Steps:

  • Heat the butter in a large Dutch oven or pot over medium-high heat. Add the curry powder and cook, stirring, 30 seconds. Add the onion, celery, shallots, garlic, 1/2 teaspoon salt, and pepper to taste; cook until the vegetables are translucent, 4 to 5 minutes. Add the wine and 1/4 cup water and bring to a boil over high heat. Stir in the mussels; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Transfer the open mussels to a bowl using a slotted spoon (discard any that do not open). Cover the bowl and set aside.
  • Add the cream to the pot with the cooking liquid and vegetables; bring to a boil and cook until reduced by half, 5 to 8 minutes. Stir in the cognac and lemon juice. Return the mussels to the pot and stir to coat with the sauce. Serve with the lemon wedges and toasted baguette slices.

CLASSIC FRENCH MUSSELS



Classic French Mussels image

Provided by George Duran

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

MUSSELS IN CREAM SAUCE



Mussels in Cream Sauce image

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.

Categories     Milk/Cream     Mussel     White Wine     Winter     Parsley     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

1 tablespoon butter
1 small leek, halved, thinly sliced (white and pale green parts only)
2 pounds mussels, scrubbed, debearded
1 cup dry white wine
1/2 cup whipping cream
4 tablespoons chopped fresh parsley

Steps:

  • Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
  • Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

PESTO MUSSELS



Pesto Mussels image

Cooking mussels with white wine and garlic is simple and delicious! You can add another layer of flavor by stirring some pesto into the finished broth before serving.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 cloves garlic, thinly sliced
Olive oil
2 pounds mussels, scrubbed and debearded
1 cup white wine
3 tablespoons prepared pesto

Steps:

  • Sauté the garlic in a pot with some olive oil over medium-high heat until golden, about 2 minutes. Add the mussels and white wine; cover and steam until the mussels open, about 4 minutes. Stir in the pesto.

MUSSELS IN CURRY CREAM SAUCE



Mussels in Curry Cream Sauce image

Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!

Provided by Kerry

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 55m

Yield 4

Number Of Ingredients 9

½ cup minced shallots
2 tablespoons minced garlic
1 ½ cups dry white wine
1 cup heavy cream
1 teaspoon curry powder
32 mussels - cleaned and debearded
¼ cup butter
¼ cup minced parsley
¼ cup chopped green onions

Steps:

  • In a large saucepan, cook shallots and garlic in simmering wine until translucent.
  • Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
  • Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g

MUSSELS WITH CURRY CREAM SAUCE



Mussels with Curry Cream Sauce image

Make and share this Mussels with Curry Cream Sauce recipe from Food.com.

Provided by GinnyP

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb mussels, scrubbed,debearded
1 tablespoon shallot, chopped
1 teaspoon garlic, chopped
1 tablespoon curry powder (madras curry-sweet-not hot!)
1/2 cup white wine
1/4 cup creme fraiche or 1/4 cup sour cream

Steps:

  • Place a thin coat of olive oil in a pan over high heat.
  • Add shallots, garlic, and curry powder and cook~~Without Browning~~.
  • Add white wine.
  • Bring to a boil; add mussels and cover.
  • Cook until the mussels have opened.
  • Then add creme fraiche and stir to incorporate.

MUSSELS WITH SAFFRON CREAM



Mussels with Saffron Cream image

Categories     Dairy     Herb     Onion     Shellfish     Quick & Easy     Mussel     Saffron     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large onion, halved lengthwise
Rounded 1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1/4 teaspoon black pepper
4 lb cultivated mussels, rinsed well
2 tablespoons chopped fresh flat-leaf parsley
Accompaniment: prepared garlic bread
Special Equipment
an adjustable-blade slicer

Steps:

  • Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
  • Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  • Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
  • Stir parsley into broth and pour over mussels.

MOULES A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)



Moules a La Moutarde (Mussels in a Mustard Cream Sauce) image

Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels.

Provided by -GEORGE-

Categories     Mussels

Time 23m

Yield 2 serving(s)

Number Of Ingredients 7

1 small shallot, minced
1/4 cup dry white wine
1 lb fresh mussels, cleaned
1 tablespoon Dijon mustard, strong
1/3 cup heavy cream
1/4 teaspoon saffron
salt & fresh ground pepper

Steps:

  • Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
  • Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
  • Remove mussels from the sauce pan, draining liquid back into the pot.
  • Discard any mussles that do not open.
  • Divide mussels among individual serving bowls and set a side.
  • Strain cooking liquid and return to sauce pan.
  • Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
  • Pour sauce over mussels in the serving bowls and serve.

Nutrition Facts : Calories 366.8, Fat 20, SaturatedFat 10.1, Cholesterol 117.8, Sodium 750.2, Carbohydrate 12.1, Fiber 0.2, Sugar 0.5, Protein 28.3

MUSSELS IN WINE AND CREAM



Mussels in Wine and Cream image

Make and share this Mussels in Wine and Cream recipe from Food.com.

Provided by Vicky Bryant

Categories     Lunch/Snacks

Time 1h10m

Yield 2 entrees or 4 appetizers, 2-4 serving(s)

Number Of Ingredients 11

1 kg fresh mussels (1 bag would do for 2 hungry people)
2 -3 finely chopped shallots
1 tablespoon finely chopped parsley
1 clove garlic, finely chopped
120 ml fresh cream
1 bay leaf
1 cup dry white wine
1/2 cup water
2 tablespoons olive oil
1 tablespoon butter or 1 tablespoon margarine
ground black pepper

Steps:

  • Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
  • When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
  • Add ground pepper to taste and pour cream over the mussels.
  • Cover pan with lid, over moderate to high heat.
  • When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
  • This will only take three, or four minutes.
  • Do not overcook and avoid letting the liquid boil.
  • You will hear the shells crack open and when most have opened, remove from heat.
  • Too much cooking will only make them tough.
  • Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.

Nutrition Facts : Calories 1417.9, Fat 106, SaturatedFat 54.6, Cholesterol 434.8, Sodium 1569.9, Carbohydrate 31.2, Fiber 0.1, Sugar 1.4, Protein 64.5

MUSSELS AND PASTA WITH CREAMY WINE SAUCE



Mussels and Pasta with Creamy Wine Sauce image

I love seafood and always have a bag, or two, of mussel meat in the freezer. It's fairly inexpensive and is usually found in a case by the fresh fish. This cooks up really quickly, so have everything prepped before starting.

Provided by Bren

Categories     Seafood     Shellfish     Mussels

Time 30m

Yield 1

Number Of Ingredients 10

1 ½ ounces linguine pasta
4 ounces frozen mussel meat
4 teaspoons unsalted butter, divided
3 ounces cremini mushrooms
freshly ground black pepper to taste
1 large clove garlic, minced
¼ cup dry white wine
1 pinch red pepper flakes
⅓ cup light whipping cream (18%)
½ lemon, zested

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
  • Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
  • Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
  • Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
  • Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

Nutrition Facts : Calories 708.3 calories, Carbohydrate 44.9 g, Cholesterol 160.2 mg, Fat 43.6 g, Fiber 4.3 g, Protein 25.2 g, SaturatedFat 25.8 g, Sodium 389.4 mg, Sugar 2.4 g

MUSSELS WITH BASIL CREAM



Mussels with Basil Cream image

Categories     Milk/Cream     Appetizer     Steam     Quick & Easy     Basil     Mussel     White Wine     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 main-course or 4 first-course servings

Number Of Ingredients 8

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

Steps:

  • Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

MUSSELS WITH CURRY CREAM SAUCE



Mussels With Curry Cream Sauce image

Make and share this Mussels With Curry Cream Sauce recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 kg cleaned mussels
14 ounces dry white wine
1 ounce butter
1 small onion, chopped
1 small carrot, chopped
1 ounce sultana
1 teaspoon curry powder
1/2 teaspoon tomato puree
1 small apple
5 ounces double cream

Steps:

  • Put the mussels in a saucepan with the wine and place over a high heat.
  • Bring to the boil and cook, stirring, until all the mussels have opened.
  • Strain the cooking liquid into a jug through a fine sieve.
  • Discard any mussels that have not opened fully.
  • Return the mussels in their shells to the pan.
  • Cover and set aside.
  • Melt the butter in another saucepan.
  • Add the carrot and onion and cook over a low heat for 2 minutes or until softened but not browned.
  • Add the sultanas, curry powder, and tomato puree.
  • Cook, stirring, for one minute.
  • Gradually stir in the strained mussel liquid.
  • Peel the apple, cut it into wedges and add to the sauce.
  • Simmer gently for five minutes.
  • Add the cream.
  • Pour the sauce over the mussels and heat through gently.
  • Serve at once with some crusty bread to mop up the juices.

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From skinnytaste.com


PORTUGUESE-STYLE MUSSELS IN GARLIC CREAM SAUCE - A FAMILY FEAST®
In a large sauté pan or skillet, melt butter and oil over medium heat and add shallots and cook for two minutes. Add garlic, hot peppers, plum tomatoes, lemon zest, thyme and one tablespoon of parsley. Cook for five minutes. Add lemon juice and stir mixture. Add wine and cook for two minutes to reduce liquid by half.
From afamilyfeast.com


25 EASY MUSSELS RECIPES - INSANELY GOOD
20. Seafood Paella. When you’ve had a busy work week and you’re looking for something easy, satisfying, and delicious, this seafood paella is what you’ll need. This easy one-pot seafood recipe is made with simple ingredients, including saffron rice, Spanish chorizo, shrimp, clams, and mussels. 21.
From insanelygoodrecipes.com


MUSSELS IN A CREAMY WHITE WINE AND GARLIC SAUCE - GREAT BRITISH …
Method. Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice. Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels.
From greatbritishfoodawards.com


MUSSELS IN CREAM SAUCE IN UNDER 20 MINUTES – FOOD AND WHINES
The bag contains about a pound of mussels already cooked and frozen in their own juices which makes them super easy to heat up in a pan or in the microwave. From there it wasn’t hard to whip up a quick sauce and toss in pasta. I highly recommend regularly visiting Trader Joe’s as they often have seasonal specials and deals like these mussels, allowing you to …
From foodandwhines.com


MUSSELS WITH MUSTARD CREAM SAUCE | CANADIAN LIVING
In large heavy-bottomed saucepan, heat oil over medium heat; cook shallots and garlic, stirring occasionally, until softened, about 2 minutes. Stir in cider, cream and mustard; bring to boil. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that remain closed). Remove pan from heat; stir in parsley. Forgot ...
From canadianliving.com


CREAMY GARLIC MUSSELS RECIPE - TASTINGTABLE.COM
Directions. In a large pot, heat the olive oil over medium-high heat, then add the garlic and shallots and cook until they soften, about 3 minutes. Make sure the garlic does not burn. Add the red ...
From tastingtable.com


MUSSELS IN CREAM SAUCE | METRO
Preparation: Debeard and scrub mussels under cold water. Drain.
From api.metro.ca


GARLIC MUSSELS IN SOUR CREAM SAUCE - LAVENDER & MACARONS
Heat olive oil in a medium skillet and on a medium heat. Add onion and cook stirring occasionally until translucent, about 5 minutes. Add mussels and cook stirring from time to time for 5 minutes. Stir in sour cream and garlic and continue cooking for another 2-3 minutes. Season with salt and pepper. Garnish with parsley.
From lavenderandmacarons.com


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