Mussels with Cream & White Wine
Wednesday, 20 July 2011 20:22
I adapted this dish from a very old French cookery book I have, where it was grandly named: Mouclade Maraicine. It's very simple and quick, and has only a few ingredients, as do many classic recipes, but makes a striking dish to serve to guests. Serves 2.
- 12-15 large mussels per person
- 250ml cream
- 250ml white wine
- 1 small onion, finely sliced
- 1t mild-medium curry powder
- 1/4t salt
- Freshly ground black pepper
- Plenty of parsley for garnishing, chopped
- Scrub the mussels well under cold water and pull out the beard. Discard any which are open.
- Place in a saucepan with all ingredients except for the parsley.
- Bring to a slow boil and cook 5-6 minutes until each mussel opens. As they open remove with a slotted spoon.
- Discard any which won't open.
- Simmer the sauce for a few more minutes until it thickens.
- In the meantime remove the half of the shell which the mussel isn't stuck to, and discard.
- Lay the mussels face up in their half shells in bowls, pour the sauce over and sprinkle with parsley.
- Serve hot.
- Carb: 1 small Mussel = 0.37 net carbs, 1 medium Mussel = 0.59 net carbs, 1 large Mussel = 0.74 net carbs
- Add 6-7 carbs for the onion, spices etc.
Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz
Last Updated ( Saturday, 11 May 2013 02:06 )