creamy-mussels:-a-traditional-franco-belgian-recipe-(perfect-for-christmas)

Creamy mussels: a traditional Franco-Belgian recipe (perfect for Christmas)

Mussels in cream: a traditional Franco-Belgian recipe (perfect for Christmas)

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Creamy mussels: a traditional Franco-Belgian recipe (perfect for Christmas)

Mussels in cream: a traditional Franco-Belgian recipe (perfect for Christmas) We have explained the details of the news, step by step, below. Creamy mussels: a traditional Franco-Belgian recipe (perfect for Christmas) Keep reading our news. Here are all the details on the subject.

Mussels in cream: a traditional Franco-Belgian recipe (perfect for Christmas)

Mussels . Who doesn’t like this bivalve? the best are coming.

In Spain we usually eat them steamed , or with some hot sauce or to the marinera , but you have to look at our French neighbors (and also to Belgium) to find the greatest variety of recipes with mussels.

This one that we bring you today (in French, moules à la crème ) stars the crème fraîche , a type of fermented cream that is widely used for cooking in France. It can be made homemade , but it is already easy to find in our supermarkets. And if you can’t find it, you can follow the same recipe using liquid cream.

To start, in a casserole with a lid make a sauce with an onion and three cloves of garlic, finely chopped. Over medium heat. When the onion is translucent, which will take about five minutes, add the mussels (which we have already cleaned well of beards), a splash of white wine and a little black peppercorns. We cover the pot and let the mussels cook with the steam of their own water.

Meanwhile, in a frying pan, we prepare a roux with 100 g of butter and 50 g of flour, to which we add a little of the water to cook the mussels. Stir constantly, over low heat, so that no lumps form. When the sauce is well blended, lower the heat to a minimum and add 50 cl of crème fraîche and a handful of chopped parsley. We stir well, but be careful that the sauce does not boil again. We correct salt. Add the sauce to the mussels, mix everything over low heat for about two minutes, and serve immediately.

With what to accompany the mussels in cream

Both in France and Belgium it is usual to accompany mussels always with fried potatoes –the famous moules et frites -. If we are going to serve it as a starter to a copious meal, for example at Christmas, we can do without them, but never a good white wine or champagne , that this dish is crying out for.

More Christmas recipes

In Buzz we love these parties and we have thousands of recipes for you you are sure to be right in your Christmas meals .

Do not miss our special with the 215 best Christmas recipes and special menus . And if you need ideas for specific dishes , here is a good starting point :

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