Mussels in garlic-cream sauce
4 servings
15 minutes
Mussels in garlic cream sauce is a refined dish of European cuisine that combines the tenderness of cream with the aroma of Provençal herbs. Such recipes are believed to have originated from French gastronomy, where seafood is often prepared with sauces that enhance their natural flavor. Mussels stewed in garlic cream sauce gain softness and richness, while the light spiciness of garlic complements the creamy texture. This dish pairs perfectly with white wine and fresh baguette for dipping into the sauce, enjoying every sip of this exquisite taste. It can be served as an appetizer or main course, impressing guests with its sophisticated execution. This recipe is a true find for seafood lovers and gastronomic pleasure enthusiasts.
1
Peel and finely chop the garlic.
- Garlic: to taste
2
Melt butter in a pan and add finely chopped garlic, reduce the heat and sauté for 1 minute - it's very important not to let the garlic burn.
- Butter: 30 g
- Garlic: to taste
3
Send the thawed mussels to stew with garlic. Add pepper and a mix of French herbs.
- Frozen mussels: 500 g
- Herbes de Provence: to taste
4
After 7-8 minutes, pour in the cream and continue to simmer the mussels until the cream thickens. If the cream doesn't thicken for a long time, you can add a little flour.
- Single cream 10% fat: 200 ml
