MUSSELS IN CREAMY WHITE WINE SAUCE RECIPES

Steps:

• Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice.
• Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels.
• Once the mussels are nearly all open (about two or three minutes) turn the temperature down to low and add the double cream, parsley and black pepper.
• Slowly bring up the temperature until the sauce starts to bubble – be careful when adding the cream as if it’s too hot it can split.
• Once the mussels are all open, they are ready – don’t leave them on the heat as they will overcook and go rubbery. Discard any that stubbornly refuse to open.
• Serve with a wedge of lemon and lots of crusty bread (and not forgetting more butter).

Steps:

• Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
• Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
• Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
• Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.