Creamy Garlic and White Wine Mussels

Creamy Garlic & White Wine Mussels

Recipe submitted by Margaret on July 22nd, 2006

Steamed green lip mussels in a creamy garlic and white sauce. The sauce is so good you need to serve this dish with a spoon.

Prep time:   20 minutes
Cook time:   5 minutes
Servings:   2

Ingredients:
1 dozen green lip mussels
6 cloves of garlic
1 1/2 cups of white wine
1 stalk of celery
1 small onion
1 tablespoon butter
1/4 cup of cream

Directions:
Preparing mussels for cooking
Scrub mussels well in sink with running cold water. Remove "beards" from the mussel by pullling firmly towards hinge. If mussels are open then tap them...if they close they are good but if the do not discard immediately.

1. Finely chopped onion, celery and garlic. Place into pot and gentlely sauté in butter. (Make sure the pot is big enough to hold the dozen mussels).
2. Add the wine and bring to the boil. Drop in mussles, stir once and place on the lid. Steam until they open. Discard any that do not open.
3. Remove pot from heat, add cream and serve.

Best served with some crusty french bread to soak up the delicious sauce.

Average Rating:   (19 votes) Rate It!

Tags:   mussels  seafood  white wine  garlic  green lip  belgium  moules a la creme  

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  • holidayLOVER posted on January 18th, 2008
    Overall Rating: 8.0 / 10

    My recipe is a little more simplified. For 1 dozen mussels, in a large pot bring to the boil 1 cup white wine, 1 cup water and 6 large cloves of garlic (finely chopped or crushed). When it is rapidly boiling add the mussels. Cover with lid and cook for about 4 minutes, until mussels are open. Remove from heat and add a large splash of cream. Stir and serve...so easy and so delicious!


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