Mussels in French

Votes: 43

Time: 25 min.
Complexity: easily
Servings: 2

Prepare a light Mediterranean-style dinner with French-style mussels poached in a fragrant garlic sauce made with cream and wine, flavored with herbs. For this dish, use only high-quality fresh or frozen mussels in their shells. As they cook, they should release their juices, which, when combined with the sauce, will emit an indescribable aroma. Serve the sauce in a separate bowl and dip crusty bread into it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of mussels in shells, washed
3 tbsp. l. olive oil
2 shallots, finely chopped
4 cloves garlic, crushed
1 cup dry white wine
0.5 cups heavy cream
4 tbsp (60 g) butter, cut into pieces
Half a bunch of parsley, chopped
Crispy bread for serving

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Cooking the dish according to the recipe:

Heat olive oil in a large saucepan over medium-high heat. Add the shallots and garlic and sauté for 5 minutes until softened. Add the mussels, wine, cream, butter, parsley, and season generously with salt.
Mix thoroughly, cover, and cook for about 10-15 minutes until the shells open and the mussels are cooked through. Place the cooked mussels in one bowl and pour their juices into another. Serve with crusty bread.

Author of the recipe - George Durand (USA) – chef, TV presenter

Categories:

recipe / Dinner / Main courses / Fish and seafood / French cuisine

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