Creamy Mussels

Today was a ‘Nastja day’ so I got to relax, learn, write and experiment with food – and boy am I glad I did!

I am a sucker for anything sea food and I have been missing it so much after moving back from Greece and travelling the Mediterranean.

After days of indulging on home made dumplings (we really need to stop making them) it was time for some mussels and the recipe below is something you can match with delicious pasta or some toasted bread. And even if you are not a fan of creamy food, you can take the cream out of the recipe and still have a delicious meal.

Ingredients (2 people)

–  2 tablespoons olive oil
– 500g mussels
– 2 shallots (finely chopped)
– 3 garlic cloves (finely chopped)
– 150ml dry white wine
– 60ml double cream
– 4 tablespoons butter
– Bunch of parsley
– salt & pepper

Method

Heat the olive oil in a pot over medium heat. Add the shallots and garlic and saute for a few minutes, until they soften up. Add the mussels, wine, cream, butter, parsley and season to taste. Cook covered in a pot for about 10-15 minutes or until the mussels are all opened up and cooked through.

If you would like the sauce to be even creamier, add more double cream. If you would like a healthier alternative, skip the cream and it will still be super delicious.

Want to try the recipe, but not sure how to clean the mussels? Here are some simple steps you should follow:

1. Always make sure the mussels are fresh and alive

This is really simple to do – simply press the mussel together and if it closes (seals up), it’s good to eat. If it doesn’t do anything, it’s most likely dead and you should avoid it.

2. Clean the mussels

If you buy mussels that are wild and not cultivated, they might be full of sand and grit. If you do get wild mussels, soak them in cold water first for about 20 minutes, drain and proceed to the following after.

When holding a mussel you will see some weird material hanging out from the side. You have to remove/cut this material and that is called ‘debearding’ mussels. After you’ve done that, scrub the mussels (I find a clean scourer really effective) under cold water and they are ready to be cooked.

And so you have it… clean mussels and a delicious recipe! Bon Appetit!

 

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