Seafood

Mussels in a creamy sauce


Ingredients for making mussels in a creamy sauce.

  1. Frozen mussels 500 grams
  2. Onion 1 piece (small)
  3. 2-4 pronged garlic
  4. Parsley 2-3 branches
  5. Liquid cream (20% fat) 200 milliliters
  6. Butter 100 grams
  7. Salt to taste
  • Main IngredientsMussels and Scallops, Onions, Garlic, Butter, Cream
  • Serving 2 servings
  • World Cuisine

Inventory:

Deep bowl - 2 pieces, Colander, Kitchen knife, Cutting board, Paper kitchen towels, Plate - 3 pieces, Stove, Frying pan, Kitchen spatula, Deep plate

Cooking mussels in a creamy sauce:

Step 1: prepare the ingredients.


First of all, we take a sealed bag with frozen mussels, put it in a bowl of cold water and leave it in it for 30-40 minutes so that the seafood thawed. Then we discard them in a colander or sieve with a fine mesh and carefully rinse off sand, algae, as well as any other contaminants. Then we transfer the mussels to a clean bowl and proceed to the preparation of other products.

Using a sharp kitchen knife, peel the onions and garlic and peel them along with sprigs of parsley under a stream of cold running water. Then we dry the vegetables with paper kitchen towels, brush off the excess liquid over the sink with greens, put them on a chopping board and chop them in turn. Onions - in small cubes up to 5 millimeters in size.
Finely chop the garlic with parsley and distribute the slices into separate plates. After that, lay out on the kitchen table the remaining ingredients that will be needed to prepare the dish.

Step 2: prepare the mussels in a creamy sauce.


Now put on a medium heat pan and send a piece of butter into it. When it melts and warms up, put the chopped onion there. Fry the vegetable until partially transparent and soft for 2 minutesstirring occasionally with a kitchen spatula. Then add thawed mussels to it and simmer them together 3 minutes.

Then season the seafood with garlic, mix everything thoroughly and cook until complete evaporation of the liquid! Only after the moisture disappears without a trace pour in in the pan cream. We wait, when they boil, season our dish with parsley, to taste with salt, stew it more 2-3 minutes and turn off the stove.

Step 3: Serve the mussels in a creamy sauce.


Mussels in a creamy sauce are served hot as a snack or main course. After cooking, seafood is immediately laid out in portions on plates, optionally sprinkled with each crushed cheese, additional fresh herbs and served to the table with bread slices or toasts. Also, this dish is ideally combined with boiled or steamed rice and any pasta. Enjoy a simple and wholesome meal!
Enjoy your meal!

Recipe Tips:

- very often cream is replaced with sour cream, their quantity and fat content can also be adjusted to taste;

- sometimes a minute before full readiness, the dish is seasoned with dried basil, saffron, allspice or black pepper;

- A great addition to parsley - a couple of branches of dill, a few leaves of lemongrass and fresh basil;

- an ideal substitute for butter - vegetable;

- to make the gravy thicker, cream can be mixed with a tablespoon of sifted wheat flour and then pour in stewed mussels.