Mussels in Cream

Mussels In Cream

Submitted by: BC Dairy Association

Ingredients

1 kg (2 lb) Mussels

75 mL (1/3 cup) Butter

1 clove chopped Garlic

3 chopped Shallots

250 mL (1 cup) White Wine

125 mL (½ cup) Cream

60 mL (¼ cup) chopped fresh Parsley


Cooking Instruction

1. Scrub and trim mussels. Discard any that are open.
2. In a Dutch oven, melt butter over medium heat. Cook garlic and shallots without coloring. Add wine and reduce by half.
3. Add mussels, cream and parsley. Cover and cook until mussels open (about 5 minutes).
4. Discard any that do not open.
5. Place mussels in a bowl and pour sauce over them. Serve with crusty bread.

To learn more about dairy and dairy products, visit bcdairy.ca

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