Mussels with White Wine and Cream Sauce

Here at the East Coast Foodie, we believe in whole foods. I’m not talking about an expensive American grocery store chain, either! I’m talking whole milk, real butter and 35% cream! A little bit of the real stuff goes a long way to making everything taste great. And, contrary to popular belief, it can be good for your health, too.

For those of us who are worried about our waistlines, take heart: foods that are higher in fat are more filling and satisfying. Smaller portions are required and you’re less likely to snack later on in the day. Plus, low-fat foods are often higher in sugar and salt to make up for lack of flavour. Ever noticed how much sugar and gelatin is required to make a fat-free yogurt come even close to palatable?

There is even a recently-published study to support the health benefits of full-fat dairy products! I will admit that I haven’t read the actual study or attempted to delve further into its credibility… I’m just using it to justify my butter/cheese habits at the moment. I’ll take whatever I can get!

The recipe I’m sharing today reflects the above whole-foods philosophy and is an example of comfort food at its best: absolutely delicious and very easy to make! For this dish, we used local onions and garlic, Newfoundland cream and PEI mussels. Locally-sourced and delicious. Bon apétit!

Can't go wrong with these simple ingredients!

Serve over pasta, with bread or with fries!

Mussels with a White Wine & Cream Sauce (serves 2)

3 tbsp butter
1 c. onions, finely chopped
1 large or 2 small cloves garlic, minced
1 c. dry white wine
1/3 c. whipping cream
1 lb mussels

In a large saucepan, melt butter over medium heat. Add onions and garlic and cook until onions are softened.

Add mussels and white wine. Cover and simmer for about 10 minutes or until all of the mussels have opened. Add cream and stir until warmed. Discard any unopened mussels. Serve and enjoy!

We ate this with white pasta for a simple meal, but you could also serve this with your favourite bread or fries and a salad.

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2 Responses to Mussels with White Wine and Cream Sauce

  1. Johanne says:

    I love making mussels- it’s always an easy meal to prepare and yet it’s such a wow!

    I’ll be trying this recipe soon! (maybe this week!)

    With regards to whole foods, I agree that we’re better off eating smaller portions of whole foods rather than nutrition-compromised versions that are loaded with preservatives, sodium, etc. :S
    -J

  2. Laura Hogan says:

    I have to agree with you! What, exactly, IS “fat free sour cream”?

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