This is a very popular recipe around my house and yields the best mussels in cream and wine sauce that I've ever had. Easy, fun and a wonderful treat.

DEVSOL

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.

    Advertisement
  • Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.

  • As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.

  • Place mussels into serving dishes, and spoon broth over them to serve.

Nutrition Facts

264 calories; protein 15.4g 31% DV; carbohydrates 7g 2% DV; fat 16g 25% DV; cholesterol 89.9mg 30% DV; sodium 342.2mg 14% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2004
I should have noted that I use Kame fish sauce. It is 27% salt instead of 50% for the others. Just the right amount in a 140 ml. bottle. Read More
(7)

Most helpful critical review

Rating: 3 stars
03/15/2005
This was ok. I think maybe I should have used a really good quality wine. I used run-of-the-mill plonk and the flavor suffered as a result. Also the carrots were a little strange. I probably won't make this again but thanks anyway. Read More
(7)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/13/2004
I should have noted that I use Kame fish sauce. It is 27% salt instead of 50% for the others. Just the right amount in a 140 ml. bottle. Read More
(7)
Rating: 3 stars
03/14/2005
This was ok. I think maybe I should have used a really good quality wine. I used run-of-the-mill plonk and the flavor suffered as a result. Also the carrots were a little strange. I probably won't make this again but thanks anyway. Read More
(7)
Rating: 5 stars
08/09/2010
I used a whole head of garlic instead of one clove. Also added shallots. Use half the amount of cream - they are still creamy and delicious just not so heavy. And some diced tomatoes tossed on top as a garnish is nice. Read More
(6)
Advertisement
Rating: 5 stars
04/06/2009
I really liked this! Read More
(3)
Rating: 5 stars
01/04/2010
My boyfriend called this meal the "best meal I've ever made"! haha Read More
(3)
Rating: 5 stars
05/25/2009
I have made this dish twice for different folks and its a big hit! Very easy and very tasty. Read More
(3)
Advertisement
Rating: 3 stars
04/01/2010
Use a low sodium fish stock was pretty good but will try another mussel recipe next time Read More
(2)
Rating: 4 stars
03/10/2009
This was really good! I served it over linguini for our anniversary dinner which worked well but the pasta wasn't really necessary. A definite keeper. Read More
(2)
Rating: 3 stars
07/24/2006
The sauce was okay. Mine turned out a bit watery for a creamy broth although I did use a good wine. I also probably won't try this one again either. Read More
(1)