Quick, aromatic and exquisite dish for a romantic or festive dinner
This recipe is a lifesaver every time you want something special but don’t have time for a complicated dinner. Thanks to him, in just 15-20 minutes an incredibly aromatic, delicate and elegant dish appears on the table, which looks as if it was prepared by a chef.
Tender mussels in a thick creamy sauce with a bright taste of garlic and Provencal herbs are a combination that you cannot tear yourself away from.
Cooking this dish is a real pleasure, because it is both simple and very effective. Frozen mussels greatly simplify the process, and the creamy sauce makes them juicy and incredibly tasty. It is ideal for a quick romantic dinner for two, for guests or when you just want to pamper yourself.
And serving with a crispy baguette is a must have, because the sauce is so appetizing that you want to soak up every drop.
Cooking time will take only 20-30 minutes
Calorie (approximate):
- 165-185 kcal per 100 g of ready-made dish (with sauce)
- One portion — 410-460 kcal
Ingredients for 2-3 servings:
Frozen mussels in flaps – 500 g
Cream (10-15% fat) – 250 ml
Butter – 50 g
Garlic – 3-4 cloves (garlic lovers can use more)
Provence herbs (mixture) – 1 tsp. (or to your taste)
Salt – to taste
Flour (optional, for thickening) – 1 tbsp. l.
White baguette or ciabatta – 8–10 pieces (for serving)
Fresh herbs (parsley or dill) – for decoration (optional)
Lemon – a few slices (optional)
Step-by-step cooking
Take 500 g of frozen mussels out of the freezer in advance and let them thaw a little at room temperature (10-15 minutes). It is not necessary to defrost completely – even half-frozen mussels are perfectly prepared. If the mussels are in the flaps, check that there are no damaged or open shells (it is better to throw them away).
In a wide pan or saucepan with high sides, melt 50 g of butter over medium heat. Finely chop or pass through a press 3-4 cloves of garlic. Add the garlic to the butter and sauté for about 40-60 seconds, stirring constantly. The main thing is not to let the garlic burn, otherwise the sauce will have a bitter aftertaste. The aroma that will spread through the kitchen will be simply magical!
Place the mussels (together with the wings) in the pan. Cover and cook over medium heat for about 8-10 minutes. During this time, the mussels will thaw, release their aromatic juice and begin to open. Periodically shaking the pan so that the mussels heat up evenly.
When the mussels are well heated, pour 250 ml of cream. Bring to a gentle boil and simmer for another 3-5 minutes until the sauce begins to thicken slightly. If the sauce seems too thin to you, add 1 tablespoon of flour previously diluted in a small amount of cold cream or water and mix thoroughly. The sauce should become velvety and tender.
At the end, add 1 teaspoon of herbs de Provence, salt to taste and, if you like, a pinch of black pepper. Stir and heat for another 1 minute. Turn off the fire.
Tips:
- Do not overcook mussels for a long time – they may become rubbery. 12-15 minutes in general is quite enough.
- If the sauce has not thickened, flour helps, but you can just let it evaporate a little on the fire.
- Try adding different seasonings: a pinch of nutmeg or a little white wine (50 ml) along with cream for an even more refined taste (the option with wine is my personal ideal).
- Use cream with a fat content of 10-20% – it gives the best consistency.
If you don’t like Provencal herbs, replace with fresh thyme or rosemary. You can add shallots at the beginning along with garlic, and also some hot pepper or chili for piquancy.
Alternatively, for a rich flavor, add shrimp or calamari along with mussels for a seafood platter (this is what my husband does because he loves to eat all things seafood).
Mussels in creamy garlic sauce are best served hot, right out of the pan. Be sure to put a crispy baguette or ciabatta on the table – they are so convenient to soak up the delicate sauce from the plate.
Dishes pass:
- Fresh salad with lemon dressing
- Boiled rice or pasta
- A glass of dry white wine (Chardonnay or Sauvignon Blanc)
Decorate the dish with fresh herbs and slices of lemon – it looks very appetizing and festive. Try adding a pinch of lemon peel at the end – the aroma will become even brighter.
I do not recommend leaving the finished dish for later – the mussels will lose their delicate texture.
I also suggest preparing pasta with seafood in a creamy sauce. The dish is worth cooking because it combines the delicate taste of the sauce with the aroma of seafood delicacies.