Big John's Creamy Mussels Marinière
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 32 mussels
- 1 1⁄2 cups dry white wine
- 1⁄2 cup shallot, minced
- 2 tablespoons garlic, minced
- 1 teaspoon herbes de provence
- 1⁄2 teaspoon thyme
- 1 cup whipping cream
- 1⁄2 tablespoon curry powder
- 1⁄4 cup butter
- 1⁄4 cup parsley, minced
- 1⁄2 cup green onion, sliced
directions
- Scrub mussels and remove their beards, throwing out any that do not close when tapped.
- In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
- Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
- Remove mussels and place in a serving bowl. Throw away any that did not open.
- Whisk butter into the sauce and turn off heat.
- Stir in the parsley and green onions just before you’re ready to serve.
- Pour the sauce over the mussels. Serve immediately.
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RECIPE SUBMITTED BY
Big John
Calgary
I live in the foothills of the Canadian Rockies and have always enjoyed cooking. I do wish my friends would try new things more often, it's not like I've ever made them sick... often.
I'm no longer submitting to any recipe site but you can find many of my recipes at my page listed below.