Mussels Moorings Style

Mussels Moorings Style

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"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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Ingredients

20 m servings 264 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
  2. Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
  3. As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
  4. Place mussels into serving dishes, and spoon broth over them to serve.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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.

Most helpful critical review

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 w...

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 w...

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.

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...

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.

The sauce was okay. Mine turned out a bit watery for a creamy broth, although I did use a good wine. I also probably won't try this one again either.