Recipe by DEVSOL
"This is a very popular recipe around my house and yields the best mussels in cream and wine sauce that I've ever had. Easy, fun and a wonderful treat."
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finely chopped carrot
dry white wine
fresh mussels, scrubbed and debearded
salt and pepper to taste
I should have noted that I use Kame fish sauce. It is 27% salt instead of 50% for the others. Just the right amount in a 140 ml. bottle.
This was ok. I think maybe I should have used a really good quality wine. I used run-of-the-mill plonk, and the flavor suffered as a result. Also, the carrots were a little strange. I probably won't make this again, but thanks anyway.
I used a whole head of garlic instead of one clove. Also, added shallots. Use half the amount of cream - they are still creamy and delicious, just not so heavy. And some diced tomatoes tossed on top as a garnish is nice.
My boyfriend called this meal the "best meal I've ever made"! haha
I have made this dish twice for different folks and its a big hit! Very easy and very tasty.
I really liked this!
Use a low sodium fish stock, was pretty good, but will try another mussel recipe next time
This was really good! I served it over linguini for our anniversary dinner which worked well, but the pasta wasn't really necessary. A definite keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Mussels Moorings Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 144
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