Mussels in cream sauce: the easy recipe
What type of cream should I use for cream molds?
Ingredients · Servings 4 people
- 1.5 kg mold
- 2 tsp butter
- 40 cl fresh cream
- 2 onion units
- 2 cloves of garlic
- 2 shallots
- a pinch of parsley and thyme
Method · 10 min
- Thoroughly clean and scrape the mussels (the juice is better).
- Finely chop the onion, garlic, shallot, parsley, and thyme.
- Open the mussels in a glass of dry white wine in a casserole dish and cover. Once they have opened, add the chopped ingredients. Replace the lid and simmer for 5 minutes.
- Melt the butter in the cream. Season well with salt and pepper.
- Pour the cream over the mussels. Mix well. Cook for another 5 minutes over low heat.
You can use either heavy cream or single-serving cream, depending on the desired consistency. Single-serving cream makes a richer sauce and holds up better during cooking. Avoid reduced-fat creams, which generally result in a less creamy sauce.
