Easy Aussie Mussels With a Creamy Garlic Sauce
"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."
Ingredients
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 by Step Method
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
No special items needed.