Seafood
Easy
Mussel cover
30 min
Seafood
Easy
Recipe of Creamed mussels
Creamed mussels are an elegant and comforting seafood dish, perfect for those looking for a mussel recipe that impresses without complications. Originating from European cuisine, these mollusks are combined with a creamy sauce of mushrooms, garlic, and sour cream, achieving a balance between the salty flavor of the sea and dairy smoothness. This preparation is ideal for a special dinner or a weekend lunch, and its easy difficulty makes it accessible even for novice cooks.
Why does this recipe work?
The secret lies in the mussel cooking liquid, which is used as the base of the sauce, providing an intense and authentic flavor. The sour cream adds a tangy touch that cuts through the richness, while lemon and fresh parsley enhance the marine nuances. Additionally, mushrooms add texture and an earthy flavor that complements perfectly.
Variations and accompaniments
- Substitute sour cream with heavy cream for a thicker sauce.
- Add a splash of white wine to the broth for more depth.
- Serve over pasta, rice, or with crusty bread to soak up the sauce.
Prep
15 min
Cook
15 min
Servings
6
Calories
250 kcal
Ingredients
Directions
-
1
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.
-
2
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.
-
3
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.
