Creamy Mussels Pasta Sauce

By : | 0 Comments | On : January 30, 2016 | Category : Cooking fish

Creamy Mussels Pasta Sauce
I like the combination of cream and creme fraiche, it gives a tangy flavour to the sauce.
Write a review
  1. 2 tbsp olive oil
  2. 3 spring onions or shallots, chopped finely
  3. 2-3 cloves garlic, chopped
  4. 150ml dry white wine
  5. 400g shelled mussels or a kilo of ones still in the shells
  6. 180ml single cream
  7. 4 tbsp creme fraiche
  8. 2 tbsp fresh parsley, chopped
  1. 1. Heat the oil in a saucepan, a large lidded one if using shelled mussels and fry the onion and garlic together gently.
  2. 2. Stir in the wine, raise the heat and add the mussels.
  3. 3. If using shelled ones, put on the lid and cook until they open this usually takes about 4 minutes, using unshelled cook for 2-3 minutes.
  4. 4. Stir in the cream and creme fraiche.
  5. 5. Cook gently for 2 minutes then stir in the parsley.
  6. 6. If cooking shelled ones lift them out of the cooking liquor and keep warm in a bowl. Discard any unopened ones.
  7. 7. Stir the cream and creme fraiche into the cooking liquor and heat for a few minutes, stirring in the parsley. Pour the sauce over the mussels. Serve with pasta of your choice.
City Cottage
Share This Post!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar