White Wine Mussels in Tomato Cream Sauce
Have you heard that mussels are super easy to make? I heard this many times but remained too intimidated to give them a try. However, on a beautiful summer day, I decided to muster up the courage to prepare them. Boy were they good! Simple and flavourful. Served with a fresh, crusty baguette!
I encourage you to experiment in the kitchen. Like Julia Child says, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
Prep time: 10 minutes
Cook time: 13-15 minutes
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 lbs of fresh mussels
1 cup of dry white wine
1 cup cherry tomatoes, chopped in quarters
½ cup 10% cream
salt to taste
Baguette for serving
Optional Garnish: Freshly chopped Italian parsley and lemon wedges
Directions for White Wine Mussels
- Add olive oil to a large stock pot over medium-heat.
- Add onions and garlic to oil and sauté for about 30 seconds or until onions are slightly translucent and soft. Adding a pinch of salt at this time helps to draw out the flavours.
- Gently transfer mussels to the pot.
- Pour white wine over mussels. Adjust to medium-high to bring to a simmer.
- Cover with a lid and let mussels steam for 5-7 minutes until they have opened up. Stir gently.
- Add cream and fresh tomatoes to the mussels and liquid mixture. Allow to cook for another 5 to 10 minutes.
- Transfer white wine mussels to a serving bowl along with the liquid.
- Serve with crusty bread and parsley garnish.
Note: If any mussels do not open up; throw them out! They are not good to eat.
How do you enjoy making your mussels? Is there a food that you were intimidated to make and discovered it was not so difficult?
P.S., In my newest blog, you can read all about the Nutrition of Mussels!