Ingredients with Measurements:
- 2 pounds of fresh mussels
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of dry white wine
- 1 cup of heavy cream
- 2 tablespoons of butter
- 1 tablespoon of all-purpose flour
- 1 tablespoon of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Colander
- Large bowl
- Whisk
Step-by-step instructions:
1. Rinse the mussels under cold running water and discard any that are open or do not close when tapped.
2. In a large pot or Dutch oven, melt the butter over medium heat.
3. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Sprinkle the flour over the onion and garlic mixture and whisk until smooth.
5. Slowly pour in the white wine while whisking constantly.
6. Add the heavy cream and continue whisking until the sauce is smooth.
7. Bring the sauce to a simmer and add the mussels.
8. Cover the pot and cook for 5-7 minutes, or until the mussels have opened.
9. Discard any mussels that have not opened.
10. Season the sauce with salt and pepper to taste.
11. Serve the mussels in bowls with the sauce spooned over them.
12. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of heavy cream, you can use half-and-half or milk.
- Instead of butter, you can use olive oil or vegetable oil.
Variations:
- Add diced tomatoes or roasted red peppers to the sauce for extra flavor.
- Use different types of seafood, such as clams or shrimp, instead of mussels.
- Add cooked pasta to the sauce to make a seafood pasta dish.
Tips and tricks:
- Make sure to discard any mussels that have not opened after cooking.
- Serve with crusty bread to soak up the sauce.
- Use fresh parsley for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the mussels in individual bowls with the sauce spooned over them.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the sauce is too thin, whisk in more flour.
- If the sauce is too thick, whisk in more white wine or broth.
Food safety advice:
- Make sure to discard any mussels that have not opened after cooking.
- Store leftovers in the refrigerator for up to 2 days.
Food history:
Rheinische Muscheln in Weißweinsoße is a traditional German seafood dish that originated in the Rhineland region.
Flavor profiles:
Creamy, savory, and slightly sweet from the white wine.
Serving suggestions:
Serve with crusty bread and a glass of white wine.
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Region: German