Mussels in cheese sauce
4 servings
60 minutes
Mussels in cheese sauce is an exquisite dish of Mediterranean cuisine that embodies the harmony of seafood flavors, the tenderness of cream, and the spiciness of spices. This recipe has roots in coastal traditions where fresh mussels are often cooked with wine and aromatic herbs. Here they acquire a special creamy texture thanks to the cream and melted cheese that gives a rich, soft taste. Curry adds a hint of Eastern spice, while onion and garlic provide warmth and depth of flavor. Mussels soaked in sauce pair wonderfully with crispy croutons, absorbing rich aromas. The dish is perfect for a festive dinner or romantic evening, highlighting the richness of Mediterranean gastronomy and its love for natural sea flavors.
1
Thaw the mussels, thoroughly rinse the shells, remove the seaweed.
- Mussels in the shell: 500 g
2
Peel the onion, cut it in half, remove one part (for better times :)), slice the other part into thin half-rings. Peel the garlic and slice it into 'rings'. Wash and chop the parsley. Peel the celery stalk and cut it thinly across.
- Sweet red onion: 0.5 head
- Garlic: 3 cloves
- Parsley: 3 stems
- Celery stalk: 1 piece
3
Melt butter in a thick-walled pan and add onion, garlic, celery, and parsley. Mix well, sauté a bit, and then add the mussels.
- Butter: 40 g
- Sweet red onion: 0.5 head
- Garlic: 3 cloves
- Parsley: 3 stems
- Celery stalk: 1 piece
- Mussels in the shell: 500 g
4
After a few minutes, pour in the white wine and stir. Cover with a lid and cook until the mussels open.
- Dry white wine: 150 ml
5
Pour in the cream, add curry and cheese. Mix well, pepper if necessary, and salt.
- Cream 30% fat: 50 ml
- Curry powder: 2 teaspoons
- Sliced processed cheese: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
6
Remove from heat, serve with croutons.
