Ingredients with Measurements:
- 1 lb mussels, cleaned and debearded
- 1 tbsp butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup white wine
- 1 cup heavy cream
- 1 cup grated Gouda cheese
- 1 tbsp chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Colander
Step-by-step instructions:
1. In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add cleaned mussels to the skillet and pour in white wine. Cover the skillet with a lid and let the mussels steam for 5-7 minutes, or until they open up.
3. Remove the mussels from the skillet with a slotted spoon and place them in a colander to drain. Discard any mussels that did not open.
4. Pour the remaining liquid in the skillet through a fine mesh strainer to remove any grit or sand. Return the liquid to the skillet and add heavy cream.
5. Bring the cream mixture to a simmer and cook until it thickens slightly, about 5 minutes.
6. Add grated Gouda cheese to the skillet and stir until melted and well combined.
7. Return the mussels to the skillet and stir to coat them in the cheese sauce. Cook for an additional 2-3 minutes, or until the mussels are heated through.
8. Season with salt and pepper to taste and sprinkle with chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 425
- Fat: 28g
- Carbohydrates: 9g
- Protein: 24g
Substitutions for ingredients:
- Mussels can be substituted with clams or shrimp.
- Gouda cheese can be substituted with any type of cheese that melts well, such as cheddar or Swiss.
Variations:
- Add chopped bacon or pancetta to the skillet with the onion and garlic for added flavor.
- Add diced tomatoes or roasted red peppers to the skillet for a pop of color and flavor.
Tips and tricks:
- Make sure to discard any mussels that did not open during cooking, as they may be unsafe to eat.
- Serve with crusty bread to soak up the delicious cheese sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a skillet over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of white wine or heavy cream to thin it out.
Food safety advice:
- Make sure to thoroughly clean and debeard the mussels before cooking.
- Discard any mussels that did not open during cooking.
Food history:
- Rheinische Muschel-Käse-Pfanne is a traditional German dish that originated in the Rhineland region.
Flavor profiles:
- Creamy, cheesy, and slightly briny from the mussels.
Serving suggestions:
- Serve as a main course with a side salad or roasted vegetables.
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Region: German