Mussels in creamy sauce - incredibly tasty, original and delicious dish. It turns out that such delicacies can be tried not only in restaurants, but even at home, without any special skills. Let's consider with you how to prepare mussels in a creamy sauce.
Mussels recipe in creamy sauce
Ingredients:
- mussels - 2 kg;
- parsley - 0.5 beam;
- laurel leaf - 3 pieces;
- Butter - 30 g.
For sauce:
- bouillon;
- sour cream - 100 ml;
- cream - 150 ml;
- dry white wine - 400 ml;
- bulb - 2 pieces;
- garlic - 4 cloves;
- parsley - 0.5 bunch.
Preparation
Bulbs and garlic is peeled from the husks and melenko shredded. Then we pass the vegetables in creamy oil to softness. Porrushku rinse, shake and chop. In the pan, put a little parsley, pour the wine, throw thyme and laurel leaves. Bring it all to the boil. Mussels are put into boiling water, mixed, closed with a lid and cook for about 10 minutes until the flaps open. After that, gently pour broth into the dishes with wine, add sour cream, cream, bring to a boil and remove from heat. Throw the remaining parsley and leave to cool. Then spread the mussels into a plate and pour the creamy garlic sauce .
Mussels in wine-cream sauce
Ingredients:
- fresh mussels in the shell - 2 kg;
- dry white wine - 150 ml;
- parsley greens - at will.
For sauce:
- bulb - 2 pieces;
- butter - 25 g;
- flour - 1 teaspoon;
- paste curry - 2 tsp.
- cream - 100 ml;
- spice.
Preparation
To prepare mussels meat in a creamy sauce, we seep the seafood, brush it with a brush and rinse it. In this case, we choose only tightly closed shells, and all the rest are discarded. Then spread the prepared mussels into a large bowl and pour the wine. We put on fire, cover with a lid and cook for about 4 minutes. Then gently remove using noise, and keep the broth. The dishes with mussels are wrapped with a towel, and the broth is filtered through a sieve.
In a frying pan heat the butter. The bulb is cleaned, finely shredded and fried until it is transparent. Next, put the curry paste and sprinkle a little flour. We mix everything thoroughly and stew on the smallest fire for exactly one minute. After that, we dilute the sauce with the broth from the mussels, season with pepper and cook for another 5 minutes. Now gradually pour in the cream, mix and stew until the thickening of the mass. Then lay out the mussels cooked earlier on plates and pour with cooked sauce. We decorate the dish with crushed parsley and serve it on the table.
Mussels in creamy cheese sauce
Ingredients:
- mussels in the leaves - 1 pack;
- garlic - 2 cloves;
- cheese - 100 g;
- spice.
For sauce:
- water - 30 ml;
- cream - 150 ml;
- egg yolk - 1 piece;
- white semisweet wine - 2 tbsp. spoons;
- basil dry - 1 teaspoon;
- saffron - 1 teaspoon;
- cheese - 50 g.
Preparation
Mussels take out of the package and put in a small pot. Warm it over low heat, add a little water and cook for about 5 minutes. Do not open the mussels discarded, and the remaining are separated, leaving
Carefully lay the seafood in a bowl for baking and prepare the sauce. To do this, into the water, where the mussels were brewed, pour in the cream, drive in the egg yolk, salt, pepper, mix and boil until thick. Then add the spices, squeeze garlic, throw the grated cheese and, stirring, cook for another 5 minutes.
After that, pour in the white wine and remove it from the fire. We give the sauce a little insisting, and then gently pour them mussels and sprinkle on top of finely grated cheese. We send the pan to the oven and wait 20 minutes. That's all, mussels, baked in a creamy sauce, ready!