Mussels in a Creamy White Wine Sauce

• Gluten free

• Seafood

  • 1 kg Mussels

• Produce

  • 1 Bay leaf
  • 1 clove Garlic
  • 250 g Mushrooms
  • 1 Onion, small
  • 1 tbsp Parsley, fresh

• Baking & Spices

  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1 tbsp Butter
  • 2/3 cup Thickened cream, heavy

• Beer, Wine & Liquor

  • 1 cup White wine

• Liquids

  • 1/2 cup Water

Found on petersfoodadventures.com

Ingredients

• 1 kg mussels
• 1 cup of white wine
• ½ cup water*
• ⅔ cup heavy/thickened cream
• 1 tablespoon butter
• 2 tablespoons oil
• 1 small onion, sliced
• 1 clove garlic
• 250g mushrooms sliced
• 1 bay leaf
• ½ teaspoon turmeric
• 1 tablespoon of fresh chopped parsley (optional)
• *add fish stock for a richer flavour

Directions

• In a medium pot, fry the onions, garlic and mushrooms in oil and butter over medium-high heat.
• When the onions become translucent about 5 minutes, add the water, wine, bay leaf, turmeric, parsley and mussels. Cook over medium-high heat.
• When it starts to steam, constantly shake the pan (with the lid closed), to move the mussels around the pot until they are cooked. (for about 5- 10 minutes) Dont overcook the mussels as they will be tough.
• Using a slotted spoon, remove the opened mussels and set aside, discarding the unopened ones.
• Remove the bay leaf from the white wine mixture and add the heavy/thickened cream. Heat throughout, but dont allow to boil. Taste. Season with salt and pepper.
• Serve mussels in a bowl with a generous serving of white wine broth, and a crusty baguette.