Ingredients with Measurements:
- 2 pounds of mussels, cleaned and debearded
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/2 cup of dry white wine
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot for cooking mussels
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring 2 cups of water to a boil. Add the mussels and cook until they open, about 5 minutes. Discard any mussels that do not open. Remove the mussels from the pot and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the flour to the skillet and stir to combine. Cook for 1-2 minutes until the mixture is lightly browned.
5. Slowly whisk in the milk, cream, and white wine. Add the thyme, salt, and pepper. Cook for 5-7 minutes until the sauce has thickened.
6. Add the mussels to the skillet and stir to coat them in the sauce.
7. Transfer the mixture to a baking dish.
8. In a small bowl, combine the breadcrumbs, Parmesan cheese, and parsley. Sprinkle the mixture over the top of the mussels.
9. Bake for 15-20 minutes until the top is golden brown and the sauce is bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 17g
Protein: 28g
Sodium: 700mg
Substitutions for ingredients:
- Instead of mussels, you can use clams or shrimp.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- Add diced tomatoes to the sauce for a more tomato-based flavor.
- Add chopped bacon or pancetta to the onion and garlic mixture for added flavor.
- Add chopped spinach or kale to the sauce for added nutrition.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Use fresh herbs for the best flavor.
- Serve with crusty bread for dipping in the sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve in individual ramekins for an elegant presentation.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a green salad or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add more milk or cream to thin it out.
Food safety advice:
Make sure to discard any mussels that do not open during cooking.
Food history:
Rheinischer Muschelauflauf is a traditional German dish that originated in the Rhineland region of Germany.
Flavor profiles:
Savory, creamy, and slightly briny.
Serving suggestions:
Serve as a main course with a side salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German