Mussels in cream sauce recipe
So, what’s this doing here? Well, I have to tell you that the prime rib and baby back ribs recipes in this blog get regular hits. So here’s another chance to impress family, your friends and yourself. (And if you missed the other two recipes, just enter “prime rib” or “baby back ribs” in the search box.)
While everyone was hitting the Thanksgiving fare many may not have noticed that Trig’s had super fresh mussels just off the plane from Prince Edward Island today. I have this thing for buckets of mussels in cream sauce and it’s something that I tend to overdo in my travels if I find a place that does a particularly good job. But the truth of the matter is that you can make them yourself and it’s fast, cheap and easy.
1 small leek, halved, thinly sliced (white and pale green parts only)
2 pounds mussels, scrubbed, debearded
1 cup dry white wine
4 tablespoons chopped fresh parsley
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. (Personally, I just use one big one and you’re looking at how it came out an hour ago, above.)
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.
The mussels come pre-cleaned, but you should rinse them down to remove any sand, etc. (I actually let them soak in ice water for 20-40 minutes to purge them a bit.) You can also mess with the recipe, such as substituting a shallot or green onion for the leek, along with using a tad more butter and cream (which is what Julia Child would have done and this is the DAIRY state, right?) Some might even add some bacon crumbles.
Don’t use crummy wine because it’s a case of “garbage in – garbage out” when you’re cooking. Besides, the recipe only calls for a cup, so you’re going to end up drinking a bit more than half the bottle anyway. Make it something you can enjoy. (Hopefully you have a chilled one to start out with, which I did.) You can extend the time a couple of minutes on the cream sauce if you want to reduce it a bit, but keep stirring it and remember that your mussels are waiting patiently for their sauce. I also brought the wine up to temperature before adding the mussels in that step.
Get a baguette to dip in the sauce because it’s a shame not to. A pound per person is great if you’re a mussel fan like me. You can cut that back if you’re using it for an appetizer or serving them up with people who aren’t yet addicted.