Any recipes for mussels, white wine & cream sauce?

Question

I had mussels in white wine, French herbs & cream broth at a restaurant. I'd like to try it at home, but I'm worried about the wine curdling the cream -- I'm not sure which order to add the ingredients in, or for how long, to prevent the wine curdling the cream.

Thanks in advance for any help!

Sorry, forgot to say that I want to steam the mussels in a big pot on the stove ... I'm assuming I need a certain amount of water (I can't just steam them in the wine alone, can I? Won't it evaporate?), salt, herbs, etc ... I have no idea about proportions and quantities. If I make the sauce to pour *over* the mussels, then what do I use to steam them with?

Answer 1

assuming you are getting the kind that comes in a two pound bag from the grocery store, you really only have to make sure to pull any "beards" off. if they have barnacles on them, you really have to give them a good scrub. ( a butter knife works well to scrape off any barnacles ) then, you want to make sure they are all alive. if any are open, run under cold water and squeeze them shut. if they dont stay closed, discard the dead ones. then, fill a large bowl or stock pot with cold water, put in the mussels and add a PINCH of corn meal and stir them around every 5 minutes for about fifteen minutes. that will get them to purge any sand. then in a large stock pot, sautee a medium diced onion in a stick of butter until almost translucent, add three tablespoons of chopped garlic ( i like garlic, more or less to taste! ) and your herbs and add about 3 cups of white wine ( i use a bianco, reuniti or chella works well ) and bring to a boil. add the mussels right to the pot and cover. cook for about 10 minutes, until the shells are opened and turn off the heat. remove the mussels with a slotted spoon and add 1 cup of milk. i like my sauce thin....better for the bread to absorb! heavy cream will thicken the sauce. serve with lots of good crusty bread. I've also made this with sliced sweet Italian sausage and it was toooooooo delicious! ( brown the sausage first and go from there ) :-)

Answer 2

Start w/ a T of butter, melt on LOW heat, add 1/2 cup of heavey whipping cream, and your herbs, bring to slow simmer to reduce then add the white wine to thin it. Top & Serve!