Ingredients with Measurements:
- 2 pounds of fresh mussels
- 1 cup of white wine
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of capers
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of chopped fresh tarragon
- 1 tablespoon of chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Saucepan
Step-by-step instructions:
1. Clean the mussels by scrubbing them under cold running water and removing any beards or barnacles.
2. In a large pot, add the white wine, shallot, and garlic. Bring to a boil over high heat.
3. Add the mussels to the pot and cover with a lid. Cook for 5-7 minutes or until the mussels have opened.
4. Remove the mussels from the pot using a slotted spoon and place them in a serving dish. Discard any mussels that did not open.
5. In a saucepan, add the heavy cream, Dijon mustard, lemon juice, Worcestershire sauce, and capers. Cook over medium heat until the sauce has thickened, stirring occasionally.
6. Add the chopped parsley, tarragon, and chives to the sauce. Season with salt and pepper to taste.
7. Pour the sauce over the mussels and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Cook the mussels over high heat and the sauce over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 22g
Protein per serving: 20g
Carbohydrates per serving: 12g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 600mg
Substitutions for ingredients:
- You can use any dry white wine instead of the recommended white wine.
- Shallots can be substituted with onions or scallions.
- Heavy cream can be substituted with half-and-half or milk.
- Dijon mustard can be substituted with whole-grain mustard or yellow mustard.
- Lemon juice can be substituted with lime juice or white wine vinegar.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
- Capers can be omitted if not available.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped bacon or pancetta to the sauce for a smoky flavor.
- Add chopped tomatoes or sun-dried tomatoes to the sauce for a tangy flavor.
- Add chopped olives or anchovies to the sauce for a salty flavor.
- Add chopped mushrooms or spinach to the sauce for a earthy flavor.
Tips and tricks:
- Make sure to discard any mussels that did not open during cooking.
- Serve the mussels with crusty bread to soak up the sauce.
- Use a fork or an empty mussel shell to scoop out the meat from the shells.
Storage instructions:
- Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the mussels, place them in a saucepan with a splash of white wine or water. Cover with a lid and heat over medium heat until warmed through.
Presentation ideas:
- Serve the mussels in a large bowl or on a platter.
- Garnish with chopped fresh herbs or lemon wedges.
Garnishes:
- Chopped fresh herbs
- Lemon wedges
Pairings:
- Crusty bread
- French fries
- Roasted vegetables
Suggested side dishes:
- Caesar salad
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the mussels do not open during cooking, discard them as they may be unsafe to eat.
- If the sauce is too thin, add a cornstarch slurry to thicken it.
- If the sauce is too thick, add a splash of white wine or water to thin it out.
Food safety advice:
- Make sure to discard any mussels that did not open during cooking.
- Always wash your hands and utensils before and after handling raw seafood.
- Store leftover mussels in the refrigerator and consume within 2 days.
Food history:
- Café de Paris sauce is a classic French sauce made with butter, herbs, and spices. It is commonly served with grilled meats and seafood.
Flavor profiles:
- This dish is savory, creamy, and slightly tangy.
Serving suggestions:
- Serve the mussels as an appetizer or main course.
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Region: French