Moules en Sauce Recipe - Allrecipes.com
Moules en Sauce Recipe
  • READY IN 50 mins

Moules en Sauce

Recipe by  

"A simple recipe for mussels typical mussel recipe from the Breton coast in France. Creme fraiche is available in many supermarkets, but if you cannot find it, a mixture of sour cream and Neufchatel cheese will also work. Serve with a dry white wine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. In a large frying pan, melt the butter over medium heat, and cook until it is just beginning to turn brown. Add the onions and celery to the pan, and cook just until the onions are clear.
  2. Place mussels in pan, and stir. A few minutes after the mussels start releasing their juice, pour wine over them. Add the sprigs of thyme and the bay leaves; stir, then add salt and pepper. Continue to cook for about 10 more minutes, stirring frequently.
  3. Once all of the mussels are open, stir two large spoonfuls of creme fraiche into the sauce. Divide mussels and sauce between four bowls, and add a bit of parsley and another very small spoonful of creme fraiche for decoration.
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Reviews More Reviews

May 30, 2011

This was the first time I cooked or ate mussels and it was great!!...Even my (initially skeptical)family loved it a lot!!

 
Jul 21, 2005

This is the best mussels I have ever tasted!! Very simple ingredients, but very tasteful. The only change I did was using just 1 stalk of celery, 250 ml of wine mixed with bacardi rum and no parsley just more thyme. Garlic bread is great aside this dish. This was a tip from a friend, and as I said: It´s simply the best!!

 

9 Ratings

Aug 02, 2008

Excellent recipe. Used sour cream and cream cheese instead.

 
Mar 31, 2004

This was a great recipe. The only thing I changed was using garlic butter instead of normal as it added a nice change to the flavour. TRhanks for the recipe.

 
Mar 03, 2011

Wonderful recipe. I added two cloves of garlic, minced, sautéing 1 minute before adding the mussels. I also substituted heavy cream for the crème fraiche. So easy and so delicious.

 
Nov 14, 2007

Fabulous recipe. Added a little zip with some cayenne, but otherwise just perfect. The sauce is to die for...have lots of break on handy.

 
Nov 02, 2007

So easy and simple and yet, Fantastic! I like how i got to drink the wine with the meal and paired so well! (of course) I just stuck to the recipe and did not change a thing!

 
Feb 25, 2011

Easy, simple, and good but not as great as other shellfish dishes I've had. Since it was just us 3, I only used 1 onion and 2 celery stalks. I think this dish needs garlic and maybe use heavy cream instead of creme fraiche. Overall, we had a nice dinner! Thanks

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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