Best 7 Island Mussels With Wild Mushrooms And Cream Recipes

MUSSELS IN CREAM SAUCE

Steps:

• Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
• Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

ISLAND MUSSELS WITH WILD MUSHROOMS AND CREAM

Steps:

• Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
• In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.

STEAMED MUSSELS WITH CIDER, SPRING ONIONS & CREAM

Steps:

• Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy 'beards' from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
• Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
• Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.

MUSSELS AND PASTA WITH CREAMY WINE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
• Melt 1 teaspoon butter in a medium skillet over medium-low heat. Gently warm the mussels until they release their water, about 3 minutes. Remove to a bowl and set aside.
• Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter in the skillet. Cut any large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until starting to soften, 3 to 5 minutes. Add garlic and cook for 1 minute. Pour wine into the skillet, add red pepper flakes, and cook until wine has reduced by half, 2 to 3 minutes. Pour in cream and add mussels. Heat until warmed through, 1 to 2 minutes.
• Use tongs to lift linguine out of the pot and add to the skillet with some of the cooking water. Toss to coat with sauce. Plate and garnish with lemon zest.

MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)

Steps:

• Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
• Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
• Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
• Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.

BAKED MUSSELS WITH MUSHROOMS AND BACON

Steps:

• Preheat oven to 400ºF (200ºC).
• Put mussels, pilsner and cream in a large pot, cover with a lid, bring to a boil and steam for 2 to 3 minutes, or until mussels have opened.
• Remove from heat and drain, reserving cooking liquid in a bowl and discarding any mussels whose shells remain closed.
• Strain cooking liquid through a fine sieve, place in a pan and boil for 5 minutes or until thickened. Reserve for sauce.
• Remove mussels from shells, separate top and bottom halves of shells, discarding top halves. Reserve remaining shells and mussels separately.
• Melt butter over high heat in a large skillet. Sauté shallots, smoked bacon and mushrooms for 3 minutes, or until bacon is cooked and vegetables are soft.
• Combine vegetable mixture with reserved mussels, reduced cooking liquid and chopped parsley.
• Spoon mussels and mixture into reserved mussel shells. Place in a baking dish, top with grated cheese (at this point you can refrigerate for up to 24 hours until ready to serve) and bake for 5 minutes or until cheese is melted and mussels are warmed through.
• Season with salt and pepper to taste.

LINGUINE WITH MUSHROOMS AND PARMESAN CREAM SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add mushrooms, garlic, and nutmeg; sauté until mushrooms are brown and tender, about 10 minutes. Sprinkle with salt and pepper. Stir in cream. Remove mushroom mixture from heat.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Add mushroom mixture, 2 1/2 cups cheese, 1/2 cup parsley, and reserved cooking liquid. Toss over medium-high heat until sauce coats pasta. Season with salt and pepper. Mix in remaining 1/4 cup parsley. Transfer pasta to bowl. Serve with remaining cheese.