Mussels With Garlic Cream Sauce

  • 1 lb. live mussels
  • 3 oz. dry white wine
  • 1 small chopped shallot
  • 1 garlic clove skinned and chopped very finely
  • 3 oz. heavy cream
  • 1/2 tsp. turmeric
  • 1 egg yolk
  • Salt and pepper to taste
  • For garnish a handful of chopped parsley.

First of all, you need to prepare the mussels. You will need to scrub them with a hard brush and scrape off any tufts or beards that protrude from the shells. Wash in several changes of water. Once cleaned, leave the mussels to soak in a dish of water for 20 minutes. Check the mussels to make sure they are tightly closed. Throw away any that are not closed tight and do not close when tapped on a chopping board, as these are dead and therefore unsafe and not suitable to cook with.

Place the drained mussels with the wine and shallot into a large microwave proof bowl. Then cover the bowl with plastic wrap and cook for about 5 minutes on high or until all the mussels have opened. You now need to throw away any mussels that have failed to open.

Strain the remaining mussels, reserving the liquid for the sauce. Keep the mussels somewhere warm while you make the sauce.

Add the garlic to the reserved cooking liquid and cook on high for 5 minutes or until the liquid has reduced by half. Then stir in the cream, turmeric and lemon juice, season to taste with salt and pepper, and cook this for 2 minutes to heat up the cream.

Add the egg yolk and stir, put this mixture in the microwave oven for 30 seconds or until the sauce thickens.

Take this mixture and pour over the warm mussels, then sprinkle with the chopped parsley.

  • Yields: 1 serving
  • Preparation Time: 15 minutes
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