Catch of the Week!

Your Best Source for Unique Fish, Seafood, Meat & More

Emilie's Famous Mussels in White Wine, Garlic Cream Sauce


"This special dish will captivate your guests in a world of harmonious flavours which compliment Mussels very well. Plus by thickening the sauce to your liking, you will be able to enjoy this homemade sauce by incorporating pastas or rice. But the very best way to eat this sauce is with nice crunchy bread to soak. Enjoy!!"

  • 3 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 pounds mussels, cleaned
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter, cut into pieces

  • 1/2 bunch fresh parsley, chopped
  • 1/4 cup of flour
  • 1 1/2 tbsp of sugar
  • Kosher salt
  • Crusty bread, to serve

Ingredients

Method

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes.


Add the  wine, cream, butter and sugar, and parsley and season well with salt. Give it a good stir, Now that the sauce is thin, add flour to thicken sauce (add more flour to thicken to your liking).


Add mussels, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes.


Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

Prep 10m | Cook 20m | Ready 30m