A pot of mussels in a savory sauce is meant to be shared. One of our favorite memories of sharing mussels is finding a restaurant in Sydney, Australia that served an all-you-can-eat mussels special on Tuesday nights.
They had several different sauces to choose from, like mussels steamed in wine, Thai flavored mussels and mussels marinara. All served with a side of fries and crusty bread. Mussels in wine sauce was clearly our favorite.
The best part of the dinner was getting caught in a huge rain storm on the way home, laughing all the way as we made our way back to our hotel.
While I’ll probably never replicate that night, eating mussels will always bring back that wonderful memory. So even if you don’t get caught in the rain on a romantic vacation in an exotic destination, I still recommend making the mussels and sharing them with someone special.
Pasta with Mussels in Wine and Cream
This mussel recipe can also be served over pasta. For a slightly thicker sauce, omit 1/2 cup (118 ml) white wine from the recipe. After the mussels have opened, remove a portion of the sauce and begin to reduce in another small pan.
Add 1 tablespoon (14 g) butter and 1/2 cup (118 ml) of room temperature heavy cream..
Ladle cooked pasta in bowls, cover with mussels and then top with the cream sauce.
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Here are some additional seafood recipes you might enjoy:
- 2 lbs (1 kg) Black Mussels
- 3 Tablespoons (45 ml) Olive Oil
- 1 Tablespoon (14 g) Butter
- 4 Cloves Garlic - minced
- 2 Medium Leeks - Washed and diced, white and light green part only
- 4 Roma Tomatoes - Diced
- 1 1/2 Cups (355 ml) Dry White Wine
- Zest of 1/2 lemon, optional
- Handful Parsley for Garnish
- Scrub the mussels until they are completely clean.
- Add the butter and olive oil to a large sauce pan over medium heat. W
- When the butter is melted, add the leeks and cook for 5 minutes.
- Add the garlic and continue to cook for about 5 minutes until the leeks are soft. Do not burn or over brown.
- Add the tomato and wine and allow to simmer for about 2 minutes.
- Add the mussels, cover and simmer for 5 - 7 minutes until the mussels open.
- Discard any that do not open.
- Garnish with the lemon zest and parsley and serve with crusty bread to soak up the sauce.