As I’ve said in a past blog post, I don’t discriminate against seafood, especially mussels. They’re so versatile and easy to prepare. The best thing about it is that they’re available all year-round (in my area at least), and are usually pretty affordable. The other night I was craving mussels. Because I also had to prepare something for the blog, I went with my creamy mussels. You can find the red wine broth (which is my ALL TIME FAVE) here.
One of my favourite things about mussels is the ability to whip up a relatively fancy meal in under 30 minutes. You can go as crazy as you want with the ingredients, or keep it very simple with a simple white wine sauce. The recipe I’ll be sharing below is so easy, you’ll be pressed to make it asap.
What you’ll need:
2 pounds of small mussels (cleaned and debearded)
4 tablespoons of butter
1 1/2 onions
1 1/2 tablespoon of garlic (I love garlic, so I use a lot of it. If you don’t, feel free to use less)
1 1/2 cup of heavy cream
1 cup of white wine (another cup for you)
1 1/3 of a cup of fresh parsley
A few sprigs of thyme (it depends of how much flavour you want)
1 tablespoon of cayenne pepper powder (again, optional if you don’t like the heat)
Salt and pepper to taste
The beauty of this recipe is that most ingredients are already in your pantry. In my case, I only had to step out to pick up mussels and parsley. The steps are pretty simple too. Also, make sure to use a pot large enough to fit all your ingredients.
- Start with clean mussels, ALWAYS. It’s important to always clean and prep all your ingredients prior to cooking. It will help maximize your time, and will ensure you’re not eating junk.
- Heat the butter at medium heat, until it melts.
- Once melted, switch to high heat, and add the onions, garlic, and thyme. Cook for about 4 minutes, or until your onions are translucent.
- Add your mussels to the pot and cover. Steam for 8 minutes (make sure all mussels have opened).
- Pour in the white wine, cream, parsley, salt and pepper, and cayenne powder and mix (gently).
- Serve hot with buttered bread and enjoy!
It was so good that I ate myself to sleep. I hope you enjoy it too. The recipe serves two, or one very hungry person.