Click on the image, above to submit to Pinterest.
Mussels in Cream Sauce
Mussels in Cream Sauce is a modern English recipe (originating in Cornwall) for a classic dish of mussels served in a cream-based sauce. The full recipe is presented here and I hope you enjoy this classic English version of: Mussels in Cream Sauce.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4
Rating: 
Tags : British Recipes
This is a classic Cornish method of serving mussels in a cream-based sauce.
Ingredients:
600ml (2 1/2 cups) fresh mussels
parsley
2 tbsp fresh single cream
yolk of 1 egg
salt and freshly-ground black pepper, to taste
For the Stock:
1 tsp malt vinegar
generous pinch of dried herbs
1 clove
1/4 onion
1/3 celery stick (with leaves)
1/3 carrot
Method:
Scrub the mussels thoroughly under cold, running, water then check to make sure that all the shells are closed. If they are open rap on a work surface and if the shells do not close discard them.
In the meantime, prepare a cooking stock. Combine the vinegar, dried herbs, cove, onion, celery and carrot in a pan. Season with salt and black pepper, pour over the 300ml water. Bring to a boil, reduce to a simmer and cook for about 25 minutes, or until the vegetables are tender.
Take off the heat and set aside to cool then strain the liquid into a clean pan. Put the mussels into the stock and bring to a boil, shaking the pan gently as the mussels cook. When the mussels open, remove with a slotted spoon and drain. Cut away the beards then remove the meats and lay each mussel meat on a half-shell. Cover with a cloth and set aside to keep warm.
Bring the stock back to a simmer and cook for 5 minutes then take off the heat and set aside to cool slightly. Beat the egg yolk and cream in a bowl. Add a ladleful of the stock to temper then whisk into the stock in the saucepan. Allow to re-heat gently (but do not boil, or the sauce will curdle).
Pour over the shellfish, garnish with a few sprigs of parsley and serve.
