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Recipe of Creamed mussels
Today we want to show you a marine dish with lots of cream. We will teach you how to prepare creamed mussels, a tasty dish from the sea, with unique flavors and aphrodisiac properties. Mussels are very rich marine molluscs if prepared in the right way. These are loaded with natural proteins and lots of vitamins. You can accompany this dish with a delicious lentil salad
.
6
Servings
15 min
Preparation
15 min
Cooking
Easy
Seafood
Ingredients
- 4 pounds of mussels, brushed and without beards.
- 1 cup of fish or chicken stock.
- 1/4 cup (1/2 stick) of butter or margarine.
- 1 cup of sliced mushrooms (mushrooms)
- 2 finely chopped garlic cloves.
- 1/4 cup of flour.
- 1 cup of BREAKSTONE'S Sour Cream or KNUDSEN sour cream.
- 1 tablespoon of lemon juice.
- 1/2 cup of Italian parsley, chopped
Join me and let's see how to make Creamed mussels
Instructions:
- Put the mussels and fish stock in a large Dutch oven-type iron pot; cover it. Cook them over high heat for 7 minutes or until the shells open. Discard any mussels that won't open; strain and store the liquid in a small bowl. Place the mussels in another bowl. To keep them warm, cover both the mussels and the liquid; set aside.
- Melt the butter in the same pot over medium heat. Add mushrooms and garlic; cook for 5 minutes, stirring constantly. Add the flour and mix it with a whisk. Add little by little the liquid from the mussels you reserved, stirring until it is well mixed. Lower the heat to medium-low.
- Add the sour cream and lemon juice; mix well. Add the mussels; cook until fully heated, stirring occasionally. (Don't boil them.) Sprinkle them with the parsley just before serving.
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