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Mussels Moorings Style

Mussels Moorings Style

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
DEVSOL

DEVSOL

This is a very popular recipe around my house and yields the best mussels in cream and wine sauce that I've ever had. Easy, fun and a wonderful treat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 439 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
  2. Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
  3. As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
  4. Place mussels into serving dishes, and spoon broth over them to serve.
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Reviews

Caroline C
7

Caroline C

3/14/2005

This was ok. I think maybe I should have used a really good quality wine. I used run-of-the-mill plonk, and the flavor suffered as a result. Also, the carrots were a little strange. I probably won't make this again, but thanks anyway.

DEVSOL
7

DEVSOL

12/13/2004

I should have noted that I use Kame fish sauce. It is 27% salt instead of 50% for the others. Just the right amount in a 140 ml. bottle.

Kristin Palombo
5

Kristin Palombo

8/9/2010

I used a whole head of garlic instead of one clove. Also, added shallots. Use half the amount of cream - they are still creamy and delicious, just not so heavy. And some diced tomatoes tossed on top as a garnish is nice.

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