This recipe of Mussels in Cream & Garlic is a personal favourite. It’s a delicious but yet simple dish when fresh Mussels are used.
Ingredients needed for Mussels in Cream & Garlic
- Approximately 50 fresh mussels
- ½ cup of Irish butter
- ¼ cup of white flour
- Salt & pepper
- 2 cups of cream
- 2 cloves of garlic
Preparing mussels before cooking
Fresh mussels are best cooked alive and they can survive a couple of days outside of water. When purchasing mussels from a fish monger ensure their shells are shinning with moisture as dry shells are usually an indicator the mussel is dead. A good fish monger will keep mussels covered in ice.
Once you get the Mussels home inspect each one for any damage such as a cracks in the shell and discard the damaged ones. If any are slightly opened tap them a couple of times with another one and it should close up again, any mussel that doesn’t close is an indication that its dead so it can be binned.
Mussels require a good cleaning before being cooked, even if they are farmed. Under running cold water scrub each mussel to remove any debris such as sand, dirt, and seaweed – this can be done using a brush. Once you are satisfied you’ve removed all sand or dirt from the shells place them in a bowl of cold water for approximately 20 minutes to discard any leftover sand. Now place the mussels into a colander and again run under cold water giving them a good rinse.
Most mussels contain what is known as beards, fibers that are attached to the mussel. To remove the beards pull the fibre towards hinge end of the mussel.
Cooking Mussels in Cream & Garlic
Place the mussels into a large pot of boiling water covered with a lid. Let them boil for approximately 8-10 minutes. You should see most of the mussels have opened; closed mussels can still be eaten but feel free to bin any if you are unsure.
Chop or crush the garlic into very small pieces and place in a large pot along with the Irish butter. Now add the flour and stir continuously for a few minutes then add a cupful of water to the mix. Slowly add the cream as you continuously stir. Keep stirring the mix until the cream thickens then add the salt & pepper.
Serve the mussel into individual bowls and pour the cream over each serving.
Mussels in Cream & Garlic tastes great served along with some home-made Irish wheaten bread.
First published on December 1, 2015 and last modified on January 31, 2018.