Ingredients with Measurements:
- 2 pounds of fresh mussels
- 2 tablespoons of unsalted butter
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 1 cup of dry white wine
- 1/4 cup of heavy cream
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Strainer or colander
Step-by-step instructions:
1. Rinse the mussels under cold running water and discard any that are open or have broken shells.
2. In a large pot, melt the butter over medium heat.
3. Add the shallots and garlic and sauté until softened, about 2-3 minutes.
4. Pour in the white wine and bring to a boil.
5. Add the mussels to the pot and cover with the lid.
6. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
7. Remove the mussels from the pot with a slotted spoon and place them in a serving dish.
8. Add the heavy cream to the pot and stir until well combined.
9. Pour the sauce over the mussels and sprinkle with chopped parsley.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 7g
Protein: 21g
Sodium: 500mg
Substitutions for ingredients:
- Shallots can be substituted with onions.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced tomatoes and chopped basil for a Mediterranean twist.
- Substitute the white wine with beer for a Belgian-inspired dish.
- Add sliced chorizo or bacon for a smoky flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread to soak up the delicious sauce.
- Use a pot with a tight-fitting lid to ensure the mussels cook evenly.
Storage instructions:
Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the mussels in a pot over medium heat until heated through.
Presentation ideas:
Serve the mussels in a large bowl or on a platter with the sauce poured over the top.
Garnishes:
Garnish with additional chopped parsley or lemon wedges.
Pairings:
Serve with a crisp white wine or a cold beer.
Suggested side dishes:
- French fries or roasted potatoes
- Grilled vegetables
- Crusty bread
Troubleshooting advice:
- If the mussels do not open during cooking, discard them as they may not be safe to eat.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to discard any mussels that do not open during cooking.
- Store leftover mussels in the refrigerator for up to 2 days.
Food history:
Bretonne mussels are a classic French dish that originated in the Brittany region of France. The dish is typically made with shallots, white wine, and cream.
Flavor profiles:
The dish has a rich and creamy flavor with a hint of sweetness from the shallots and white wine.
Serving suggestions:
Serve the mussels as a main course or as an appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French