Tasty mussels in a creamy garlic sauce with white wine, tomatoes and olive oil. You can serve the mussels in the sauce as an independent dish, with slices of rustic grilled bread, or prepare some pasta with mussels in a creamy sauce (for the pasta 1 kg of mussels goes for 3-4 servings).
Mussels in White Wine Cream Sauce
- 1 kg of Mussels
- 2 tbsp Sour Cream
- 100 g Tomatoes
- 1-2 Garlic cloves
- 1 Bunch of Parsley
- 100 ml White Wine
- 2 tbsp Olive Oil
- Black pepper
- Wash the mussels under cold running water. Discard any open ones. You will need a knife and an iron brush for cleaning. Clean the mussels, remove the beards and soak the mussels in clean water. Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add mussels, parsley stalks, tomatoes and garlic clove. Add white wine and half of the chopped parsley. Cover with a lid for 1-2 minutes until mussels will start to open.
- Filter the sauce. Add sour cream to the sauce. Boil for 3-4 minutes. Add parsley and pepper. Add the mussels to the sauce, garnish with fresh parsley, and serve with toasted baguette slices.