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Ingredients
| blue mussels: 32 mussels |
| white wine: 1 1/2 cups |
| shallot onions (chopped): 1/2 cup (minced) |
| garlic (minced): 2 Tbl (minced) |
| herbes de provence: 1 tsp |
| dried thyme (leaves): 1/2 tsp |
| light whipping cream (fluid): 1 cup |
| curry powder: 1/2 Tbl |
| salted butter: 1/4 cup |
| parsley: 1/4 cup (minced) |
| green onions - spring or scallion (chopped): 1/2 cup (sliced) |
Big John's Creamy Mussels Marinière
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Scrub mussels and remove their beards, throwing out any that do not close when tapped.
- In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
- Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
- Remove mussels and place in a serving bowl. Throw away any that did not open.
- Whisk butter into the sauce and turn off heat.
- Stir in the parsley and green onions just before you’re ready to serve.
- Pour the sauce over the mussels. Serve immediately.