Creamy Mussels with Garlic Bread Recipe
My memory of Dutch cuisine always includes big bowls of mussels, crusty bread, frites and beer. I love mussels but only used to eat them when I was out for dinner. I somehow had convinced myself they were too hard and fussy to cook at home. Wrong! They are so quick, easy and versatile. I have many favourite ways to eat them but this simple flavour combo is a classic.
Serves: 4
=R1=
Creamy Mussels with Garlic Bread Recipe
My memory of Dutch cuisine always includes big bowls of mussels, crusty bread, frites and beer. I love mussels but only used to eat them when I was out for dinner. I somehow had convinced myself they were too hard and fussy to cook at home. Wrong! They are so quick, easy and versatile. I have many favourite ways to eat them but this simple flavour combo is a classic.
Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- Splash olive oil
- 1 medium red onion, peeled & finely chopped
- 3–4 cloves garlic, peeled & crushed
- 1 tsp chopped fresh thyme
- 150mL dry white wine
- 1 cup chicken stock or broth
-
Garlic Bread - 1 French stick or baguette, sliced into pieces
- Olive oil, to drizzle
- 1 large clove garlic, peeled
-
- 2kg fresh mussels, washed & beards removed
- 2 tbsp crème fraîche (or whole-egg mayonnaise for dairy-free)
- 2 tbsp flat-leaf parsley, finely chopped
Method
- In small pot, sauté onion, garlic and thyme in olive oil over low heat until onion softens. Turn up heat and add wine so it sizzles, followed by chicken stock or broth. Warm over low heat.
- Lay bread on chopping board and drizzle with olive oil to lightly coat. Rub oil into bread to spread it. Do same on other side.
- Heat barbecue grill or griddle pan and char bread on both sides until browned and crunchy around the edges.
- Remove from heat and rub one side of bread with raw garlic. Turn off grill and place bread back on the grill to keep it warm.
- Place mussels in large pot or Dutch oven with approx. ¼ cup water. Cover with lid and bring to boil for 2–5 mins, checking every min to see if majority of mussels have opened.
- Once they are cooked (mostly opened), quickly strain off water and return them to hot cooking pot. It doesn’t matter if every last drop of water has strained, just most of it. I usually drain with lid ajar.
- Stir crème fraîche (or mayo) into sauce and pour over mussels.
- Sprinkle over parsley and toss well.
- Serve immediately with garlic bread plus big spoon and bowl for shells.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
