Moules à la Crème
The French really know how to use their cream properly, one great example is this dish a simple mussel dish cooked in white wine and finished with cream. It is a vibrant combination of ocean flavours on a creamy fruity stock. I had a try of the real thing the last time we visited Monaco, France and Belgium but I did not enjoy the mussels much, it’s quite small and tasteless, what work really best with this great sauce is using New Zealand mussels where its meaty, clean flavours and very tasty.
In the Philippines this dish will make no sense, why? Mussels are really cheap back home and it is usually served as a budget meal, now wine and cream is quite expensive so seeing this two together will be quite rare. But if you are using New Zealand mussels then it is quite different, as it is quite expensive there, I remember when I was still dating my wife an order of 7 pcs will cost us around PHP350.00 and that was nearly 20 years ago. This will be an expensive dish if made back home but it’s worth it, luckily, I live here in New Zealand where mussels are cheap same as wine and cream.
A simple dish that you can enjoy with fried chips or a crusty bread with a nice bottle of white wine, it is one of life’s simple pleasures.
- In a pot heat olive oil in medium heat, add shallots and garlic then cook until shallots are soft.
- Add the mussels, wine, butter and parsley, season with salt then bring to a simmer in medium heat, steam mussels in wine for 10 minutes.
- Add the cream then continue to simmer for 5 minutes or until mussels are open and cooked through.