Classic Mussels in Cream Sauce (Миди със сметана)
Традиционно ястие · Belgian/French
A timeless classic featuring fresh mussels steamed in a rich, creamy sauce infused with garlic, white wine, and herbs. Perfect served with crusty bread for dipping.
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Съставки
- Fresh mussels2 kg
- Butter50 g
- Shallots2
- Garlic4 cloves
- Dry white wine200 ml
- Heavy cream200 ml
- Fresh parsley1 bunch
- Saltto taste
- Black pepperto taste
- Waterfor steaming
Стъпки
- 1
Clean the mussels thoroughly, removing any beards and discarding any that are open and don't close when tapped.
- 2
Finely chop the shallots and mince the garlic.
- 3
Melt the butter in a large pot or Dutch oven over medium heat.
- 4
Add the chopped shallots and sauté until softened, about 3-4 minutes.
- 5
Add the minced garlic and cook for another minute until fragrant.
- 6
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 7
Add the cleaned mussels to the pot, cover tightly, and steam for 5-7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
- 8
Remove the mussels with a slotted spoon to a serving bowl or pot. Keep warm.
- 9
Pour the cooking liquid back into the pot. Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce slightly thickens.
- 10
Season the sauce with salt and black pepper to taste.
- 11
Chop the fresh parsley.
- 12
Pour the cream sauce over the mussels. Garnish with fresh parsley.
- 13
Serve immediately with crusty bread.
