Mussels in Herbed Cream Sauce

"From Australian House and Garden. Wine suggestion: Pinot Grigio Have this with a green salad and lots of crusty bread. Yum!"
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
1hr 15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Remove beards and scrub mussels under cold running water.
  • Discard any that remain open after handling.
  • Put in a large bowl and refrigerate until needed[best if it is the same day!
  • Heat the oil in a wok, add onion, spring onions and garlic and stirfry gently for a few minutes.
  • Add wine, cream, lots of black pepper and tomatoes.
  • Bring to the boil, add the mussels and cover with a large lid.
  • Shake of stir the mussels around a couple of times until they open[about 5 minutes].
  • Transfer mussels to a large bowl, leaving the cream sauce in the wok.
  • Boil the sauce with the lid off over a high heat until reduced by half.
  • Add herbs, then pour sauce over the mussels.
  • Serve in shallow soup plates with thick slices of crusty bread to mop up the cream sauce.

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Reviews

  1. We love mussels and enjoyed this very much!! Made sure there was enough bread for the juices and was glad I did!! I did add a chopped green chili pepper at step 5...thanks for posting Donna!
     
  2. Made this yesterday for my BF and he liked it!!!For the herbs i used parsley and dill.Served this over pasta.Will do again Thanks!!
     
  3. This was great! For the herbs I used some parsely and dill and went with a relatively coarse dice on the onion and tomatoes so I could scoop up plenty of the yummy sauce along with the mussels. Leftover sauce was great mopped up with a large crusty roll.
     
  4. Wow, just had a fantastic lunch! This recipe was perfect for a light summer lunch, made with fresh tomatoes and herbs from the garden. I used a sweet purple onion and served over pasta. Highly recommend!
     
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RECIPE SUBMITTED BY

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!
 
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