I bought some mussels at an amazingly good price ($1.50 per kilo) from Senoko Fishery Port (see my other post here) and was all excited to steam them with white wine and cream. But in my haste to go to bed I forgot to unwrap them from the newspaper and as a result they had suffocated and died when I took them out they next day. Darn. But since the mussels still smelled clean and were probably dead for only a couple of hours, I decided to cook them anyway, well aware that salvaging some $2 worth of mussels was not worth falling sick from food poisoning. Well since it’s been 12h since I ate them and had no queasy stomach or anything, I suppose my judgement was right after all!
Mussels with garlic white wine cream sauce
- 1 kg live mussels (shells should be closed tightly, not like the opened ones in my photo above. keep them in fridge in loosely wrapped newspaper so they can breathe)
- 4 tbsp butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 1 cup dry white wine
- 1/2 cup heavy cream
- small bunch of parsley, chopped
- 1-2 chilli, chopped (didnt add this but i think some heat would give a good kick to this dish)
- Wash the mussels and remove the beards (furry strands sticking out of the shells).
- Melt butter in a giant pot and fry the garlic and shallots till soft, about 5 min.
- Add all the mussels (they should only fill half the pot), white wine, heavy cream and parsley. Season with salt to taste.
- Give a good stir and steam for 10-15 min till mussels have opened up.
- Serve with nice crusty bread to soak up all the juices.