Mouclade or Mussels in a Wine Cream Sauce

by Michelle on September 22, 2009

This week for Whisk Wednesdays we were supposed to make Spiced Shrimp Balls. But being on a recession budget and the price of fresh shrimp, I opted to make Mouclade or Mussels in Wine and Cream Sauce.

I made this dish the easiest way possible not the Le Cordon Bleu way, which means tons of steps and many, MANY dishes to wash. And although I have four other Mussel recipes on my blog, this one is so far my favorite. It was fabulous and Mr. Tastebuds loved it! The biggest difference in this recipe was the wonderful flavor the Italian Parsley added. And being I added it towards the end of cooking, you could taste the full flavor which was just so darn good!

DSCF9122-1

Mouclade
Recipe adapted from
Le Cordon Bleu at Home

3 lbs of fresh mussels (I used a lb per person)
6 TBL butter (I used 1 TBL)
1 large onion, chopped fine (I used 5 green onions including tops, chopped)
1 large shallot (I skipped)
1/2 c. white wine
2 TBL chopped parsley (I used abt 1/2 c chopped parsley)
Fresh ground pepper
1/2 c creme fraiche or heavy cream (I used lite cream or coffee cream)
1 sprig of fresh thyme

My additions:
1/4 c grated Parmesan
1/4 c fresh basil leaves, chopped fine
1/2 c. plus 2 TBL EVOO (Extra Virgin Olive Oil)
3 cloves of garlic

1. Scrub and de-beard mussels and rinse in cold water.. Discard any mussel with a cracked shell. If the mussel is open just tap it and if it does not slowly close then discard it.

2. In a large pot melt butter. Add green onions and 1 clove chopped garlic and sauté about 3 minutes. Add wine and bring to a simmer. Add mussels and cover until mussels open, about 4 to 6 minutes. When mussels are all fully open, scoop them out with a slotted spoon. Discard any mussels that didn’t open.

3. In a blender add basil, Parmesan cheese, basil, parsley, thyme, olive oil, cream and garlic and whiz until thoroughly blended.

4. Add cream mix to butter/onion mix in the pan and heat. Season to taste with salt and pepper. Pour over mussels and serve.

DSCF9119



All Rights Reserved 2008-9 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • Phyllis AROUND THE HOUSE September 22, 2009 at 7:33 am

    The recipe sounds fabulous and I just must try it for myself. Love the details in the recipe, it makes it so easy to follow..I’ll be back for more…..Phyllis

  • Phyllis AROUND THE HOUSE September 22, 2009 at 7:38 am

    I forgot to tell you I love the lavender and blueberry jam, what stunning pictures, truly enjoyed the entire blog, such a great job, so pretty and informative…phyllis

  • Natashya KitchenPuppies September 22, 2009 at 11:03 am

    You can never have too many mussels posts! I love them – and the fact that they are inexpensive- even better! All you need to go with them is one of your gorgeous loaves of crusty bread and a nice bottle of wine.. each. 😉

  • Cass @ That Old House September 22, 2009 at 1:36 pm

    What a beautiful blog you have! So well done.

    I like this recipe and will pass it along to my sister, who loves mussels.

    I grew up spending summers at the shore, but never knew mussels were edible until I was an adult; in our household they were bait, or what you had to scrape off the bottom of the rowboat every spring before putting it back in the water.

    Glad I learned they have other uses.
    Cass

  • Elle September 22, 2009 at 4:37 pm

    Oh, they’re gorgeous! I love every flavor you’ve got going on in this. Beautiful!

  • Nancy September 22, 2009 at 8:05 pm

    I’m cooking from Le Cordon Bleu at home as I can now. Good to see some recipes revised to make them faster. Love the stove…I always linger on that pic and dream.

  • Mid-Atlantic Martha September 23, 2009 at 1:40 am

    I used to love mussels — then I ate a bad one and was so sick, I don’t think I’ll ever be able to try one again.

  • Ju (The Little Teochew) September 23, 2009 at 12:35 pm

    FANTASTIC! Can it get any better? Those mussels look amazing! You’ll find me slurping up the sauce too.

  • Shari@Whisk: a food blog September 25, 2009 at 1:45 am

    Those look great! I love your large photos!!

  • Kayte September 26, 2009 at 8:22 pm

    I have developed a real love for mussels from Whisk…I could eat them every single week, I think. Yours look wonderful and your additions sound very fun and delicious, too!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: