If you want to experience a completely different way of cooking mussels, then this recipe is simply amazing.
Mussels have a creamy taste on their own, which is only enhanced by cooking them with a dash of cream. The same goes for the saltiness, which is further enhanced by the fried bacon.
Reserve about 500 grams of mussels per person when you’re cooking these creamy mussels, especially if you serve them with some bread. Because of the bacon and the creamy sauce, these mussels will be more filling than traditionally cooked mussels.
At the end we bind the cooking liquid with corn flour and then spoon it over the mussels. This allows the creamy sauce to sit nicely around the mussels.
Also check out our other mussel recipes
Creamy mussels with bacon and mustard
Delicious, creamy mussels with bacon and mustard.
Servings: persons
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Ingredients
- 2 kilograms mussels
- 125 grams bacon strips & smoked
- 2 dl cooking cream
- 2 tbsp mustard coarse
- 8 sprigs thyme fresh
- 1 tsp cornstarch
- 1 tbsp parsley finely chopped
- Pepper freshly ground
Instructions
- Place the mussels in the sink or in a large bowl and cover them completely with cold water. Scoop out the mussels and change the water.
- Check carefully whether there are any broken mussels. If there are, remove them immediately. If there are any mussels with their shells open, give them a gentle tap on the counter. Mussels that close immediately are still good. If the shells do not close, discard these mussels as well.
- Scrape any smallpox or small shells from the mussel shells with a knife.
- Finally, pull the beards (threads on the inside of the shell) from the mussels with a knife.
- Do a final water change and then drain the mussels well in a colander.
- Fruit the bacon strips in a mussel pan in a small drop of oil until they start to color.
- Add the mussels, mix it all well and deglaze the mixture with the cream.
- Add the thyme and mustard, season with freshly ground pepper, toss the mixture again and cover the pan with the lid.
- Bring the mixture to a boil, cook it for 5 minutes and shake the pan well. Check that all shells are open. If not, let it cook for another 2 minutes.
- Pour the cooking liquid from the mussels and bring this to a boil in a saucepan.
- Thicken it lightly with the prepared corn flour and add the parsley.
- Pour the bound cooking liquid over the mussels and toss this. This way the creamy sauce will sit nicely around the mussels.
