I have to be honest, I don't get folks who don't love mussels. If you love shellfish, then what's not to love?!
That briny meat is so good in a myriad of ways - in a wine sauce, with tomatoes, without them, with chorizo, beans, potatoes...I could go on and on.
So if you love mussels as much as I do, this one's going to be right up your alley. Finely chopped up onions, garlic and carrots sauteed in olive oil, a liberal splash of wine, a glug of cream and, of course, mussels. The cream sauce pairs so well with the mussels, it will astound you.
Needless to say, you've got to debeard and scrub them before you use them and toss any unopened ones, after cooking in the trash.
These do so great as a full meal with crusty bread or as a first course at a dinner with family and friends.
Sailors Mussels in Cream Sauce
Shopping list: Serves 4-6
2 lbs. mussels
Yellow onion, finely chopped (diced) to yield 1 cup
Carrot, finely chopped (diced) to yield 1 cup
3 garlic cloves, peeled
3-4 spring fresh thyme
1/3 cup olive oil
3/4 cup dry white wine
1 cup heavy cream
1 tsp kosher salt
1 tbs finely chopped parsley for garnish
Mussels: Soak in water with 2 tbs. corn meal to remove sand and grit. Rinse and drain getting rid of all residue before cooking.
Garlic: Crush and mince.
In a heavy bottom and deep skillet or wok, heat the olive oil on medium-high heat until hot and ripples form in the oil.
Add the garlic, thyme onions, carrot and ½ tsp salt. Sauté for 5-7 minutes until the onions have softened.
Add the wine and simmer for 5 minutes.
Add the cream and stir to combine.
Add the mussels and stir to completely coat with cream sauce.
Cover with a tight-fitting lid and cook for 10 minutes. Most of the mussels should have opened.
If not, stir to combine and give it another 2-3 minutes.
Season with salt and taste and adjust seasonings.
Garnish with chopped parsley and serve immediately.