2020-08-13 / test@t

Mussels with cream and port

Serve mussels with a baguette baked with garlic-parsley butter. Light wheat beer is recommended.

Mussels with cream and port
  • 2 kg fresh mussels
  • 300 ml cream 30-38% fat
  • 50 ml white port
  • 1 large onion
  • 4 celery stalks
  • 3 sprigs of thyme
  • 3 tbsp. l. butter
  • salt, freshly ground black and allspice


Step 1
Rinse the mussels thoroughly in running water, removing the "beard" - you need to grab it, helping yourself with a knife, and pull it out of the valves. Open mussels that do not close, if you knock on them, throw them away, they are spoiled.
Step 2
Peel the onion, chop finely. Slice the celery as well. Melt the butter in a deep saucepan with a thick bottom, add the onion and celery, salt, fry over high heat, stirring frequently, for 5 minutes.
Step 3
Put allspice, thyme and mussels in a saucepan, mix thoroughly, pour over with port. Close the lid, cook for 5 minutes.
Step 4
Pour in the cream, season with salt and pepper, stir, reduce heat to medium, cover and cook for 2 more minutes. Check to see if any covered mussels are left in the pot - they are spoiled and should be discarded. Serve in deep bowls.
See more