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HomeHome CookingMussels in a Creamy White Wine Garlic Sauce – Leite's Culinaria

Mussels in a Creamy White Wine Garlic Sauce – Leite’s Culinaria


I’ve been making variations of this recipe for so long as The One and I’ve been collectively. There was the bare-bones model with simply wine, onions, and bay leaves. There was the time I gussied up the mussels with cream, and it discovered its means into the meals pages of the Los Angles Occasions.

Generally I add Portuguese chouriço to the pot, much like my clams and sausage cataplana. That’s the model The One demanded I make all summer time in 2007 when he was kicking again within the Springs out in East Hampton and on his Jackson Pollack kick.

However I maintain coming again to this model–wine, onion, garlic, cream, and typically parsley. Generally cilantro. Generally thyme. However each time, implausible.

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Why Our Testers Liked This

These mussels introduced again recollections for one in all our senior testers, Linda Pacchiano, who mentioned, “This took me again to a time in Brussels once I had essentially the most wonderful plate of moules frites.” Angie Zoobkoff wrote that they had been straightforward to make and on the desk inside half-hour.

Maybe the most important praise was from The One, who simply final week mentioned, “I urge your forgiveness upfront,” after which tipped again the bowl with the creamy broth and slurped each final drop. Excessive reward certainly.

What You’ll Have to Make This

  • Mussels–Be certain that to seek out the freshest mussels you may. It makes all of the distinction on this planet.
  • Heavy Cream–Provides, nicely, a creamy consistency and style to the ah-mazing broth. You should utilize mild cream, however cease there. Half and half or milk simply doesn’t have the brio wanted for this dish.
  • White Wine–Like Julia Little one at all times mentioned, “Cook dinner with wine ok to drink.” I at all times tip in the identical wine we’ll drink with the dish.

Tips on how to Make This Recipe

A person stirring onions and garlic into a big pot on a portable stove; the same pot with a lemon in it.A person stirring onions and garlic into a big pot on a portable stove; the same pot with a lemon in it.
  1. Soften butter over medium warmth. Toss within the onion and garlic and prepare dinner till smooth however not browned, 8 to 10 minutes.
  2. Squeeze the juice from the lemon half and toss it in, letting it sear a bit.
A person's hand pouring white wine into a pot of mussels; a person's hand pouring heavy cream into the same pot.A person's hand pouring white wine into a pot of mussels; a person's hand pouring heavy cream into the same pot.
  1. Add the mussels and wine, cowl, and steam till most are open.
  2. Decrease the warmth to a simmer, pour within the cream, cowl, and steam till all of the mussels open.
  3. Spritz with chopped herbs and serve with toasted, buttered bread and lemon slices.

Frequent Questions

How a lot mussels ought to I purchase per individual?

Shopping for 1 to 1 1/2 kilos of mussels per individual for a main-course serving is ideal.

What are farmed-raised mussels?

Farm-raised mussels are considerably cleaner and simply as flavorful as wild mussels. The most typical sort is the black-colored “blue mussel,” however green-shelled New Zealand mussels are common, too.

Ask your fishmonger for rope-grown mussels if you’ll find them, as they are typically even much less gritty. Rope-growing mussels is a method utilized by many mussel farmers. In late spring, when mussels start to spawn and the ocean temperatures rise, farmers drop outdated ropes into the water, which buoys maintain afloat. The larvae naturally settle onto the rope floor and develop. It often takes one to 2 years for them to succeed in maturity.

How do I debeard and clear mussels?

It’s easy, actually. First, toss out any mussels which are cracked or don’t shut whenever you faucet them on the counter. Place the mussels in a colander and rinse them below chilly water. Scrub the shells to take away any mud utilizing a brush (not the one you employ to clean dishes!). Rinse once more.

To debeard mussels, seize maintain of any stringy threads poking out from the mussel. Pull downward towards the hinge of the shells. This takes some muscle (pun meant). Rinse the mussels yet another time, and also you’re good to go.

Useful Ideas

  • To maintain your mussels contemporary, scoop ice cubes into two massive zip-top luggage. Lay one bag on the underside of a big bowl. Add the mussels and prime with the second bag of ice. It’s finest to prepare dinner the mussels the day you obtain them.
  • After you add the cream, warmth the broth on low. Boiling the liquid could cause it to separate.
  • The One and I lay out solely soup spoons with this dish. We eat the mussels the best way we had been taught by a French good friend: Use an empty mussel shell as pincers to pluck the plump meat from the shells. Have loads of napkins available!
A copper saucepan filled with mussels in a creamy white wine garlic sauce with lemons.A copper saucepan filled with mussels in a creamy white wine garlic sauce with lemons.

Extra Oceanic Mussels Recipes

Write a Assessment

In case you make this recipe, or any dish on LC, think about leaving a evaluate, a star ranking, and your finest photograph within the feedback under. I really like listening to from you.–David

Incredible! I’ve at all times beloved creamy sauces however had by no means had them with mussels. I’m bookmarking your web page. Thanks.

Paulo

Forestall your display screen from going darkish

  • Soften the butter in a big pot over medium warmth. Toss within the onion and garlic and prepare dinner, stirring typically, till smooth however not browned, 8 to 10 minutes. Squeeze the juice from the lemon into the pot and drop within the lemon, too.

  • Elevate the warmth to excessive, scoop within the mussels, pour within the wine, and canopy tightly. Steam the mussels till most of them open, 4 to five minutes.

  • Cut back the warmth to low, pour within the heavy cream, and add a number of grinds of contemporary black pepper.

  • Let the sauce lazily burble till all of the mussels are open, 2 to three minutes extra. Toss the cussed sons-of-bivalves that refuse to open.

  • Crown the mussels with parsley. Serve alongside a basket of toasted bread and lemon wedges.

Serving: 1 servingEnergy: 638 kcalCarbohydrates: 20 gProtein: 31 gFats: 44 gSaturated Fats: 26 gMonounsaturated Fats: 11 gTrans Fats: 0.5 gLdl cholesterol: 181 mgSodium: 691 mgFiber: 1 gSugar: 6 g

Vitamin info is routinely calculated, so ought to solely be used as an approximation.

Recipe © 2020 David Leite. Pictures © 2023 David Leite. All rights reserved.


Recipe Testers’ Evaluations

This recipe for mussels in a creamy white wine garlic sauce took me again to a time in Brussels once I had essentially the most wonderful plate of moules frites. The recipe produced just about the similar dish (minus the frites) with completely balanced flavors and a richness that comes from just some easy components.

Make sure to buy one of the best mussels you’ll find from a dependable supply. We had been lucky to seek out contemporary mussels from Maine, which had been very clear with nearly no beards. Plan on a couple of pound individual with loads of crusty baguette slices for dipping.

These mussels in a creamy white wine garlic sauce had been a deal with! They had been straightforward to make and on the desk inside half-hour of beginning.

Do take care to verify the warmth may be very low earlier than including the cream, as it will probably cut up simply. We served with loads of crusty bread for sopping up the scrumptious sauce.

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