Prep 10 mins
Cook 10 mins
The creamy broth this creates is terrific. I guarantee it will be sopped up with bread or a spoon. Anyone not like mussels?? Recipe says it is for four but try it for two. It will not be wasted!!
- In a pot large enough to hold mussels, heat butter on medium heat.
- Add garlic and mussels, toss and warm for two minutes.
- Add tomatoes, wine, cream, salt& pepper.
- Raise heat to med-high, cover and cook 5 minutes.
- Check during cooking.
- Do not overcook.
- Mussels are done when shells have opened.
- Divide into 4 bowl with broth.
- Garnish with parsley and lemon wedge.
Lovely. I actually made a couple of changes, but they worked well. Tomatoes are pretty mealy and flavorless this time of year so I omitted them and added a Tablespoon of Ajvar (a spicy red pepper sauce). Instead of bread (which we have a little trouble controlling ourselves with, I tossed the sauce with just a little angel hair pasta. Next time I might cut back on the cream just a little, because I think you can, and replace it with wine or broth. Oh and I started with a little shallots along with the garlic too, because I had it. This really was lovely and I served it with a green salad and the rest of the white wine.
Fantastic recipe! After they were cooked, we let them sit on low heat for around 15-20 minutes for the mussels to soak all the flavors from the sauce. My group even added a drop of our favorite hotsauce when serving.
This recipe was good, but I thought that the wine/cream ratio was off and maybe should have been the other way around. The sauce was not as creamy as I had anticipated! I will go back to my garlic, onion, cream and saffron sauce.