How to make
This recipe for mussels with cream can also be made without alcohol - just replace the wine with vegetable broth.
The recipe is easy, for those who follow my recipes you know I love mussels (and seafood) and you can find recipes for seafood lovers.
Mussels are rich in protein and are among the foods rich in calcium, iron and magnesium and are easy to prepare, just add some herbs, coconut milk (when you want to replace the cream) or garlic to make a good festive dish .
The sauce is flavored with thyme, parsley, garlic and a little onion, but you can add a sprig of celery to make it even better.
How to clean the mussels: It is important to clean the mussels well before eating them, just immerse them in a bowl of cold salted water. Remove the mussels with open shells.
Scrape the mussels to clean them of any impurities and rinse again.
If you have frozen ones, cook them directly with the wine and cream without defrosting them first!
In a saucepan or deep frying pan, melt the butter.
Add the garlic and onion or shallot. Sauté until the onion is translucent and make sure it doesn't acquire a golden color.
Add the thyme. Season lightly with salt and generously with black pepper.
Add the mussels, increase the heat and cover them. Leave them on the stove for 5 minutes and shake them constantly.
Remove the unopened mussels and discard them.
Filter the juice if you like.
Add the lemon juice, egg yolks, chopped parsley and cream. A medium-sized tomato can also be added for an even fresher taste if desired!
Place on the stove over low heat to thicken the fricassee cream.
Pour the mussels into the sauce and sprinkle with chopped parsley.
This cream is incredibly delicious, it changes the classic and it is amazing. The reviews were excellent! Enjoy the mussels with fricassee cream and you can replace the cream with coconut milk, add a handful of shrimp if you like.
Enjoy!
