Mussels in Sauce

The recipe Luisa brings us today, from Cocinando con mi Carmela, is one you’ll enjoy with the family without spending much time in the kitchen. You love the idea, right? If so, I encourage you to try it, because these mussels with sauce are perfect for mopping up with bread!

As you already know, I’m passionate about casseroles. It’s been three years since my first casserole arrived at home, and I haven’t stopped cooking with it since. It’s a very versatile pot; once you get the hang of it, it’s wonderful. Plus, I like to slow-cook, like in the old days, and stews turn out much tastier. At the same time, it’s very fast, for example, when it comes to boiling, since it heats up much quicker than other pots. But now let’s get to the recipe I’ve prepared for you.

We really like mussels at home; for some summer dinners or lunches they’re a real classic. I can steam them in my casserole or stew them like in this recipe, which takes me no more than 20 minutes.

I hope you like them; mussels with cream are a true classic.

Ingredients

• 1 kg clean mussels
• 1 medium onion
• 3 green garlic
• 250 ml cooking cream
• 1 slice of bacon, about 100 gr approximately
• 1 glass of good-quality white wine
• 2 tablespoons extra virgin olive oil
• Salt and pepper

Preparation

1. Pour the oil into the casserole and heat carefully, as it heats up very quickly. Add the onion along with the green garlic and bacon, all finely chopped, and lower the heat so they don’t burn. Sauté for about 10 minutes, until you see it turn golden.
2. When ready, add the mussels, the glass of wine, and the cream. Season with salt and pepper and let cook for about 10 minutes with the lid on.
3. When you lift the lid, you’ll see the mussels are open, but leave them a few more minutes so the sauce develops its flavor, and they’re ready to serve. If any mussel hasn’t opened, remove it.

For an original presentation, in Amsterdam it’s very typical to serve them with baton-cut fries.

I hope you like this way of cooking mussels in sauce. I suggest adding sauce to the plate and serving them with bread and a good white wine.