When mussels are on sale at the grocery store, a 2 lb. bag for $2.99, I couldn't resist buying some. I am a big seafood lover and don't eat mussels very often. I was looking for a recipe that didn't have the usual wine and garlic, but honestly I don't eat these enough and love the popular style so I decided to go with it. This recipe was a little different with the addition of cream. And of course we needed lots of french bread for dipping in the broth. My son was super adventerous to try a mussel. I ended up making Clam Sauce with Linguine (see tomorrow's post!) for the kids since I kind of knew they wouldn't eat this.
Recipe adapted from food.com- by Tebo
2 lbs fresh mussels
4 cloves garlic , minced
2 tablespoons butter or 2 tablespoons oil
½ cup dry white wine
¼ cup heavy cream
salt & pepper
1. In a pot large enough to hold mussels, heat butter on medium heat.
2. Add garlic and mussels, toss and warm for two minutes.
3. Add wine, cream, salt& pepper.
4. Raise heat to med-high, cover and cook 5 minutes.
5. Check during cooking.
6. Do not overcook.
7. Mussels are done when shells have opened.
Mommy & Daddy Rating: 2 thumbs up.