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Mussels in a white wine and cream sauce with saffron and toasted bread, served with a Sauvignon Blanc Whitehaven Block 11 Rapaura, Marlborough, New Zealand

Mussels in a white wine and cream sauce with saffron & toasted bread

These mussels are steamed in a stock made from shallots, garlic, white wine, saffron, bay leaves and thyme until they open. The aromatic stock is reduced with cream to form a golden-yellow sauce and seasoned to taste with lemon juice and parsley. The bread is toasted with olive oil and rubbed with garlic so you can mop up the sauce. The recipe serves two, is easy enough for beginners, takes less than an hour to prepare and pairs perfectly with a white wine that has a creamy texture and fresh acidity.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Fish and Seafood
Cuisine European
Servings 2 people
Calories 690 kcal

Equipment

  • 1 Large saucepan with a lid
  • 1 skimmer
  • 1 Small frying pan
  • 1 Large bowl for preheating
  • 1 Bowl for empty mussel shells
  • 1 A sharp kitchen knife

Ingredients
  

FOR THE MUSSELS:

  • 1 kg fresh mussels
  • 2 shallots
  • 1 garlic clove
  • 1 tablespoon of butter
  • 150 ml dry white wine
  • 1 A pinch of saffron threads
  • 1 Bay leaf
  • 2 sprigs of thyme

FOR THE CREAM SAUCE:

  • 200 ml cream
  • 1 teaspoon of lemon juice
  • 2 A tablespoon of chopped flat-leaf parsley
  • Pepper Salt

FOR THE TOAST:

  • 4 Slices of baguette or country bread
  • 2 Tablespoon of olive oil
  • 1 garlic clove

FOR SERVING:

  • A few parsley leaves
  • 2 lemon wedges
  • Freshly ground pepper

Instructions
 

PREPARATION:

  • Scrub the mussels (1 kg) under cold water and rinse them.
  • Pull the beard hairs out of the shell in one swift motion.
  • Discard any open mussels that do not close when tapped, and any damaged mussels.
  • Finely dice the shallots (2) and finely chop the garlic (1 clove).
  • Soak the saffron (1 pinch) in 2 tbsp of warm white wine.
  • Chop the parsley (2 tbsp).
  • Preheat the dish for the mussels in the oven to 80 °C.

COOKING STEPS:

  • Heat the butter (1 tbsp) in a large saucepan and fry the shallots for 3 minutes until translucent.
  • Add the garlic and fry for 1 minute.
  • Deglaze with white wine (150 ml) and the soaked saffron, add the bay leaf (1) and thyme (2 sprigs), and bring to the boil.
  • Add the mussels, put the lid on and steam for 5 to 6 minutes over a high heat, shaking the pan occasionally.
  • Using a slotted spoon, transfer the mussels to the preheated bowl, discarding any that are still closed.
  • Remove the bay leaf and thyme from the stock.
  • Pour the cream (200 ml) into the stock and simmer for 4 minutes until the sauce is slightly creamy.
  • Stir in the lemon juice (1 tsp) and parsley, then season to taste with pepper and a little salt.
  • Brush the slices of bread (4) with olive oil (2 tbsp) and fry in a frying pan for 2 minutes on each side until golden brown.
  • Rub the toasted bread with a halved clove of garlic (1).
  • Pour the sauce over the mussels.

SERVE:

  • Spoon the mussels and the sauce into deep, pre-warmed bowls.
  • Add the toasted bread.
  • Sprinkle with parsley leaves.
  • Serve with a wedge of lemon and freshly ground pepper.
  • Place a bowl next to it to collect the empty shells.

SIDE DISHES:

  • Crispy chips with sea salt
  • Frisée salad with mustard vinaigrette
  • Aioli

Nutrition

Calories: 690kcalCarbohydrates: 38gProtein: 32gFat: 40g
Keyword Fall Recipe, Mussels, Mussels in white wine sauce, Mussels with cream, November recipe, Saffron, Sauvignon Blanc, Toasted bread, Wine from New Zealand, Wine to go with mussels
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