Best 7 Mussels In White Wine And Crème Fraîche Recipes

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Mussels in white wine and crème fraîche is a classic French dish that is both elegant and easy to prepare. The combination of briny mussels, aromatic white wine, and creamy crème fraîche creates a delectable sauce that is perfect for dipping bread or serving over pasta. This dish is a great option for a quick and easy weeknight meal or for a special occasion dinner.

Let's cook with our recipes!

WHITE WINE GARLIC MUSSELS



White wine garlic mussels image

This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.

Provided by Alida Ryder

Categories     Easy Dinner

Time 25m

Number Of Ingredients 8

1½ kg (3lbs) mussels (in shells / half-shell (cleaned))
½ cup butter
6 garlic cloves (thinly sliced )
1 red chilli (finely chopped )
1½ cups white wine
juice of 1 lemon
2 tbsp parsley (finely chopped )
salt and pepper (to taste )

Steps:

  • Melt the butter in a deep pan with a lid.
  • Add the garlic and chilli and cook for 30 seconds or until fragrant.
  • Pour in the wine and lemon juice and bring to a simmer.
  • Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
  • Add parsley and season to taste with salt and pepper.
  • Serve with crusty bread for dipping.

Nutrition Facts : Calories 524 kcal, Carbohydrate 23 g, Protein 46 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 105 mg, Sodium 1086 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

MUSSELS W/WHITE WINE AND CREME FRAICHE



Mussels W/White Wine and Creme Fraiche image

Make and share this Mussels W/White Wine and Creme Fraiche recipe from Food.com.

Provided by chia2160

Categories     Mussels

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
1 small onion, minced
1 shallot, minced
2 teaspoons fresh thyme leaves
1 bay leaf
2 cups white wine
1 cup water
4 lbs mussels
3 tablespoons creme fraiche
salt and pepper

Steps:

  • In a wide skillet with a lid, melt butter over medium-high heat. Add onion and shallot, and stir until very soft and beginning to turn gold, about 5 minutes; do not let them brown. Add thyme and bay leaf and stir. Add wine and 1 cup water and bring to a boil over high heat. Add mussels, cover, and cook until open, about 4 minutes.
  • Transfer mussels to serving bowls with a slotted spoon and boil liquid in the pan until reduced to a sauce. Turn off heat and whisk in crème fraîche and salt and pepper to taste. Pour over mussels and serve with crusty bread.

Nutrition Facts : Calories 1281.4, Fat 51.8, SaturatedFat 23.6, Cholesterol 346.5, Sodium 2789.8, Carbohydrate 45.8, Fiber 0.6, Sugar 3.8, Protein 109.7

THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE



The Best Moules Marinières (Sailor-Style Mussels) Recipe image

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

Provided by J. Kenji López-Alt

Categories     Appetizers and Hors d'Oeuvres     Mains     Quick Dinners

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup hard dry cider or white wine
2 pounds mussels (see note)
2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
Additional homemade mayonnaise for serving (optional, see note)
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

Steps:

  • In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
  • Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
  • Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.

Nutrition Facts : Calories 710 kcal, Carbohydrate 62 g, Cholesterol 145 mg, Fiber 3 g, Protein 62 g, SaturatedFat 7 g, Sodium 1409 mg, Sugar 11 g, Fat 23 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g

CLASSIC FRENCH MUSSELS



Classic French Mussels image

Provided by George Duran

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

TAGLIATELLE WITH MUSSELS & CRèME FRAîCHE



Tagliatelle with mussels & crème fraîche image

A simple-but-special main course, it's meat-free and perfect for a Friday night

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper, Treat

Time 25m

Number Of Ingredients 8

300g dried tagliatelle
1 large onion , finely chopped
2 tbsp olive oil
150ml dry white wine
200ml tub crème fraîche
2 x or 1lb 2oz packs mussels in garlic butter sauce
good handful flat leaf parsley
2 tbsp fresh chopped tarragon

Steps:

  • Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
  • Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don't). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.

Nutrition Facts : Calories 758 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 4.07 milligram of sodium

MUSSELS WITH RED ONION, CIDER & CRèME FRAîCHE



Mussels with red onion, cider & crème fraîche image

Mussels are a real treat, but excellent value and sustainable. Serve this simple dish with crusty bread for a special meal for two

Provided by CJ Jackson

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1kg rope-grown mussel
25g unsalted butter
2 small red onions , thinly sliced
1 garlic clove , chopped
150ml dry cider
2 tsp finely chopped sage
150ml half-fat crème fraîche

Steps:

  • Prepare the mussels. Scrub them to remove any barnacles and pull away the beard, then discard any that are damaged or won't close when tapped.
  • Melt the butter in a large pan and cook the onions for 3-4 mins, then add the garlic. Pour the cider over and sprinkle in the sage, then bring to the boil. Turn the heat down to a simmer and cook until reduced by half.
  • Add the mussels, cover and cook over a medium heat (shaking the pan occasionally) for 3-4 mins until they have opened. Lift the mussels into a bowl and keep warm.
  • Bubble the cooking liquid in the pan for 2 mins, then carefully blend in the crème fraîche. Heat through and pour over the mussels to serve.

Nutrition Facts : Calories 364 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.19 milligram of sodium

MUSSELS WITH WHITE WINE AND HERBS



Mussels with White Wine and Herbs image

Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When buying mussels, choose only those with uncracked, closed shells.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

4 tablespoons unsalted butter
4 shallots, minced
2 cloves garlic, minced
2 sprigs fresh thyme
2 dried bay leaves
2 cups dry white wine
4 pounds mussels, about 48, scrubbed and debearded
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons creme fraiche, or sour cream

Steps:

  • Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
  • Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
  • Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.

Tips:

  • Choose Fresh Mussels: Opt for live mussels with tightly closed shells. Discard any mussels with cracked or broken shells.
  • Clean the Mussels Thoroughly: Use a stiff brush to scrub the mussels and remove any dirt or debris. Pull off the beards.
  • Deglaze the Pan: After sautéing the shallots and garlic, pour in the white wine and scrape up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce.
  • Use Good Quality Crème Fraîche: Crème fraîche adds a rich, creamy texture and tangy flavor to the sauce. Use full-fat crème fraîche for the best results.
  • Season to Taste: Adjust the seasoning of the sauce according to your preference. Add more salt, pepper, or lemon juice if desired.
  • Serve Immediately: Mussels are best served immediately after cooking. They can be enjoyed with crusty bread, pasta, or rice.

Conclusion:

Mussels in white wine and crème fraîche is a classic French dish that is both elegant and easy to prepare. With its combination of briny mussels, flavorful sauce, and fresh herbs, this dish is sure to impress your guests. Whether you're cooking for a special occasion or a casual weeknight dinner, this recipe is a surefire hit. So next time you're looking for a delicious and sophisticated seafood dish, give mussels in white wine and crème fraîche a try.

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