Easy Aussie Mussels With a Creamy Garlic Sauce

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"DH came up with this one, he knows how much I love mussels and this one is right up my alley. Serving size is a main but for a first course could serve 8."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (611.4 g)
  • Calories 574.4
  • Total Fat - 24.8 g
  • Saturated Fat - 4 g
  • Cholesterol - 140 mg
  • Sodium - 1440.3 mg
  • Total Carbohydrate - 20.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.1 g
  • Protein - 59.9 g
  • Calcium - 148.8 mg
  • Iron - 20.5 mg
  • Vitamin C - 46.8 mg
  • Thiamin - 0.8 mg

Step 1

First up, remove the mussels from their packaging and place in a colander, give them a quick rinse with fresh tap water and leave to drain for 5 minutes.

Step 2

In the meantime, heat the olive oil in a large pot over a medium heat, then chuck in the garlic and sauté for 1-2 minutes and then add in the wine and crème fraiche, and simmer for 5 minutes.

Step 3

Now for the business end, add the mussels and pop on the lid for 5 minutes and then give them a stir and put the lid back on for another 5, or until most of the mussels have opened.

Step 4

At the last minute toss in the parsley and stir through.

Step 5

Serve with warm toasted sourdough and lashings of butter.

Step 6

Note - if you cannot get pot-ready mussels allow extra time to debeard and scrub clean. At this stage I have never cooked with pot-ready mussels and personally feel the cooking times are to long as I have a habit of pulling the mussels out as they open and put into a warmed casserole dish as some will open with a few minutes and if those ones are left in the pot they will become rubbery.

Tips & Variations


No special items needed.

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