Mussels in Cream Sauce
I first fell in love with this dish, fighting over the mussels with my 10yo son, Sean after his great grandma ordered them for him in Chicago during a visit (we ordered another batch). Later, there was one place in Geneva. the
pied de Cochon (I think that means pigs feet) where my friend, Jack and a grown up Sean and i would partake of this fine french dish. But I never made them for myself until now. I have a good source and know what to do.
4 dozen mussels, washed and cleaned well
1 -2 onion, sliced into 1/2 slices
1/2 tsp red pepper flakes (or peperoncino flakes)
4 bay leaves
1-2 Shallots. finely diced
1 cup dry white wine
1 teaspoon chopped garlic
1 teaspoon chopped fresh parsley
Pinch fresh thyme
Pinch fresh dill
1 cup heavy cream or whipping cream
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper
Fresh parsley, chopped
- In a covered Dutch oven over medium-high heat, cook mussels with white wine, garlic, onions, shallots, peperocino flakes and herbs. Bring liquid to a simmer and steam until shells open (~5 minutes – do not overcook as they will get tough)
- Remove mussels from pot, set aside and keep warm.
- Add cream, salt, and pepper to pot; simmer, uncovered, until mixture coats the back of a spoon. Re move bay leaves.
- Return mussels to the pot and stir to coat them.
- To serve, arrange mussels in each bowl and pour equal portions of sauce on top; garnish with parsley.
Serve hot with a nice Wedge Salad with smoked bacon and Bleu Cheese dressing. “Bon appétit”!