Mussels in creamy sauce
4 servings
40 minutes
Mussels in creamy sauce is an elegant dish of European cuisine that embodies sophistication and harmony of flavors. The tender meat of sea mussels pairs with a rich creamy sauce enriched with the aroma of white wine, garlic, and herbs. A light hint of cheese flavor adds exquisite depth, while baking allows the ingredients to shine beautifully. This dish recalls traditional French and Italian recipes where seafood is framed by soft creamy textures. Perfect for a romantic dinner or a meal with loved ones, served with crispy baguette or light white wine. The taste is delicate, creamy, with a subtle acidity from the wine and a slight spiciness from the garlic, creating an irresistible gastronomic delight.
1
In a heated pan with butter and olive oil, sauté the onion until golden brown.
- Onion: 1 head
- Butter: 100 g
- Olive oil: 2 tablespoons
2
Add wine. Stirring, let the alcohol evaporate for 2 minutes on low heat.
- Dry white wine: 100 ml
3
Add cream and, stirring intensively, bring the mixture to a thick consistency (about 3-4 minutes). Turn off the stove, add herbs, salt, pepper, and garlic. The sauce is ready.
- Cream 20%: 200 ml
- Green: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
4
Layer mussels, sauce, mussels, sauce, etc. in a baking dish. Sprinkle grated cheese on top. Bake in the oven for 20 minutes.
- Mussel meat: 500 g
- Parmesan cheese: 100 g