Island Mussels With Wild Mushrooms and Cream

I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!!

Ready In:
15mins
Serves:
Units:

ingredients

  • 4 lbs mussels
  • 3 tablespoons butter
  • 1 cup onion, diced
  • 1 cup sliced wild mushroom (Shiitake, Portobello, Oyster, can be fresh or dried and reconstituted)
  • 1 cup light cream (18%)

directions

  • Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
  • In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.
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RECIPE MADE WITH LOVE BY

@Chef mariajane
Contributor
@Chef mariajane
Contributor
"I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!!"
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  1. allsopg
    Excellent! - the mushrooms added a very tasty element to the sauce. I didn't have any wild mushrooms, so used baby portabellas and also added some white wine and garlic and chopped green onions at the end. I did the same for shrimp in another saucepan with equally favorable results. This recipe is a keeper.
    Reply
  2. Chef mariajane
    I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!!
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