Garlic and Herb Mussels
There are lots of great flavour combinations that we know of and usually they are of opposite flavour profiles where sweet meets salty like this mango and fermented shrimps but sometimes there are dishes out there that defy this logic and one example of that one is this Garlic and Herb Mussels.
Mussels on its already have that strong flavour profile as well as cream but combining this two it sorts of complement each other and tone down while enhancing each other’s flavour, add some white wine into the mix and garlic then it becomes a heavenly seafood dish. You got to try it out so you know what I am talking about.
- 1 kg pounds mussels, cleaned and bearded
- 1 cup white wine
- ¾ cup milk
- ¼ cup cream
- 6 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp flour
- 1 tbsp chopped parsley
- freshly ground black pepper
- sea salt
- In a pot add white wine and mussels, cook under medium low heat for 7-8 minutes or until mussels are cooked. Place mussels in a serving bowl, reserve the liquid.
- In a large pan add butter then sauté garlic, once light brown (not toasted) add the flour, cook for 30 seconds.
- Pour in reserved liquid, milk and cream, add the chopped parsley then bring to a boil. Simmer in low heat for 4-5 minutes. If the sauce is too thick to your liking thin it with water.
- Season with sea salt and freshly ground black pepper then pour over cooked mussels then serve.