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Mussels in light cream with steamed potatoes

Discard any mussel that is open before cooking and does not close when tapped: it is no longer alive.

Hot dish · 2 servings · Prep time 30 min

Per serving

Calories377kcal
Protein27g
Carbs46g
Fat9g

Ingredients

  • 1,500 gMussels (in shell)
  • 100 gOnions
  • 2 pieceGarlic
  • 15 gFresh parsley
  • 60 mlLight cream (15%)
  • 400 gPotatoes

Method

  1. Steam the potatoes for 20 minutes.
  2. Scrub and rinse the mussels; discard any that stay open after a tap on the counter.
  3. Soften the sliced onion and garlic for 3 minutes in a large pot, add the mussels and cover. Cook for 5 minutes over high heat, shaking the pot.
  4. Stir in the cream and chopped parsley and serve with the potatoes. Discard any mussels that stay shut.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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