We are glad to meet again, dear readers. Today we are cooking mussels in a creamy sauce. And even to clarify - mussels in a creamy garlic sauce. Despite the not quite traditional combination, the taste of this snack is simply divine. Many people love it and therefore cook it with pleasure. However, not everyone knows the exact recipe, and therefore mussels in a creamy sauce are not always tasty. We promise that after our review, this trouble will be over. In the meantime, a little about the history of the dish.
Mussels are the family name for bivalve mollusks that live in both salty and fresh environments. Mussels are grown everywhere, but France, or rather two of its regions: Poitou-Charentes and Normandy, is rightfully considered their homeland. It is mollusks that grow best and for a reason, in these places the most favorable tidal strip is located. They are grown in different ways and it’s definitely not worth dwelling on this as part of a separate recipe.
Today we are interested in a very specific way of preparing them - mussels in a creamy sauce in a pan, or as they are called in the original moules a la creme. And here it is worth noting that in addition to the cream itself in mussels, according to tradition, it is also customary to add white wine, chopped parsley, shallots and garlic. We also used a lot from this list and will start cooking right now. Here are our mussels in a creamy garlic sauce and their recipe.
It's not that I'm a fan of fatty foods, but I find it so warm and warming. It seems that paired with fragrant white wine, mussels with creamy sauce in shells or without them can create a real festive mood in a matter of minutes. So I definitely recommend it to you. Do you cook mussels in shells or without, in a creamy sauce or tomato sauce, or maybe with Provence herbs? Tell us about your experience, we will be happy. Your HozOboz!