Mussels in Cream Sauce
Description
This appetizer is quick and easy to make. Here is a classic French recipe for mussels in cream sauce. You will need: mussels, white wine, thyme, bay leaf, sour cream, cream, garlic, onion, parsley, and butter. If the cream sauce does not seem thick enough, you can thicken it with flour and starch. Good luck making this French delicacy! Eat well and stay healthy. It can be served warm or chilled.
Instructions
- 1
Step 1
Finely chop the onion and garlic. Then sauté in butter. Finely chop the parsley.
- 2
Step 2
Add half of the parsley, the wine, thyme, and bay leaf to the pan. Bring to a boil.
- 3
Step 3
Place the mussels in boiling broth, stir, and cover with a lid. Cook for 7–10 minutes until the mussels open.
- 4
Step 4
Pour the broth into another container. Add the sour cream and cream, bring to a boil, and remove from the heat. Add the remaining parsley. The sauce should be thin.
- 5
Step 5
Place the mussels on a plate and pour the sauce over them.
- 6
Step 6
If desired, you can clean the mussels. However, the first option is considered traditional.