Mussels in creamy sauce with vegetables
4 servings
20 minutes
Mussels in creamy sauce with vegetables are a true embodiment of Mediterranean gastronomy, combining the freshness of seafood and the delicate creamy texture of the sauce. This recipe, hailing from coastal regions, represents the harmony of sea and land, while white wine adds a refined acidity that enhances the flavor of the mussels. The tender cream pairs with the aroma of basil, and celery and carrot provide a light crunchy texture. Mussels cooked in their own juice retain juiciness, while sautéed shallots and garlic bring a savory depth. Serving with crispy croutons makes this dish perfect for a romantic dinner or an evening of gastronomic delight, where each bite is filled with aromas of the sunny coast and sea freshness.
1
Peel the celery and carrot, and cut them into long thin sticks.
- Celery stalk: 200 g
- Carrot: 200 g
2
Wash the basil leaves, dry them, and chop finely. Dice the garlic and slice the shallots into feathers, then sauté them with garlic and shallots in olive oil with a sprig of thyme.
- Green basil: 20 g
- Garlic: 2 cloves
- Shallots: 50 g
- Olive oil: 50 ml
- Thyme: 1 piece
3
Add celery and carrot sticks, along with well-washed mussel shells, to the saucepan (do not use opened raw mussels). Pour in white wine, cover with a lid, and leave for 1.5 - 2 minutes for the mussels to open in the saucepan.
- Celery stalk: 200 g
- Carrot: 200 g
- Mussels: 1 kg
- Dry white wine: 100 ml
4
Add cream and basil to the saucepan and simmer for 1.5–2 minutes. Serve the mussels in the sauce in deep plates. You can serve white bread croutons with the mussels.
- Cream 23%: 200 ml
- Green basil: 20 g