Mussels W White Wine And Creme Fraiche Recipes

MUSSELS IN WHITE WINE AND CRèME FRAîCHE

Steps:

• In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
• Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
• Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY

Steps:

• Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
• Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
• Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
• Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
• Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
• Spoon into four large warmed bowls and serve with lots of crusty bread.

MUSSELS WITH WHITE WINE, GARLIC & CREAM

Steps:

• In a medium-sized heavy-based pot, add the butter and olive oil and sauté the shallots until soft, about 3 minutes.
• Add the garlic and thyme stalks and cook for about another minute but keep stirring to prevent the garlic from going brown.Add the white wine and then the mussels. Put the lid on the pot and steam for about 3 minutes until the shells are open.
• Scoop the mussels and thyme stalks out the pot with a slotted spoon and set aside. Discard the thyme and any mussels that have not opened. Add the cream to the pan liquid and allow this to bubble over low heat until the sauce has reduced slightly, and the cream starts to thicken. Add half the parsley and then add the cooked mussels back in and toss around to reheat for a minute or 2.
• Sprinkle over the remaining parsley and serve immediately with the crusty bread and a glass of Chardonnay.

TAGLIATELLE WITH MUSSELS & CRèME FRAîCHE

Steps:

• Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
• Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don't). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.

MUSSELS WITH WHITE WINE AND HERBS

Steps:

• Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
• Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
• Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.

MUSSELS WITH RED ONION, CIDER & CRèME FRAîCHE

Steps:

• Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won't close when tapped.
• Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
• Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
• Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.

MUSSELS WITH BACON AND WHITE WINE

Steps:

• Clean the mussels and discard any that don't close when sharply tapped.
• Place the mussels in a large saucepan and cover with the wine. Cook for 3-4 minutes, shaking the pan once or twice, until the mussels are open. Transfer them to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside.
• Melt half the butter in a pan over a low heat and add the shallots and garlic.
• Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp.
• Now add the tomatoes and cook until softened.
• Mash the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid. If you find that the sauce is too thick, add a little water to loosen the mixture.
• Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread.

MUSSELS W/WHITE WINE AND CREME FRAICHE

Steps:

• In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
• Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.