French Sailor’s Mussels with Fettuccine

A couple weeks ago we headed out to HyVee and they were sampling mussels. I figured my kids wouldn’t like them, but Ben especially wanted to try them. Goes to show I shouldn’t make my own conclusions about what my kids will and will not like! The sample smelled really good, so we headed over to try out the mussels!

Except for Cora, they all said they liked them. And I was super surprised! The chef assured my that mussels are easy to prepare and since they were on sale for $3.99 / lb, I bought two and a half pounds. We’re not huge sea food eaters at our house, so I also got a box of fettuccine. I thought mussels by themselves wouldn’t go over very well, but the recipe the chef made also included a really nice wine/cream sauce which I thought would be wonderful over pasta. So that was my plan.

Well, it wasn’t that hard to prepare, but if you’ve never made mussels before, there are a few steps you need to know about {which the chef neglected to tell me…} 🙂 The chef used the recipe here, and I adapted it slightly to fit my family.

The first thing you need to do if you intend to make mussels, is place them in fresh water. Then you have to scrub and de-beard them.

That little hairy thing sticking out of the mussel is the beard. To remove it, simply give it a twisting yank and it comes right off.

You also want to discard any mussels that are open, cracked, or broken, like this one. I think I found 6-8 in my 2 1/2 lbs that needed to be discarded. Once your mussels are clean and debearded, it’s time to get busy cooking. The recipe goes really quickly, so make sure to prepare everything ahead of time.

Melt butter in a large pan over medium heat and saute chopped onion and garlic. Add half the finely chopped herbs, and season with black pepper.

Add white wine to the butter and herbs,then add the mussels and turn up the heat to high. Cover and let the mussels steam for about 5 minutes, shaking the pan every minute or so to coat the mussels in the liquid.

Remove the pan from the heat, add the cream and the remaining finely chopped herbs. Mix well and enjoy! I served mine with fettuccine, salad, and a wonderful crusty bread.

If you’d like to make this, here’s the recipe.

French Sailor's Mussels with Fettuccine
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Recipe Image

Ingredients

  • 2 1/4 lb fresh mussels
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 2/3 cup dry white wine {I used one cup to make more sauce}
  • 1/4 cup butter
  • fresh herbs {the original recipe calls for parsley, oregano, and tarragon}, finely chopped BUT I only used tarragon because that's all I had.
  • 4 TBSP half & half {I used a bit more because I wanted more sauce}

Instructions

  1. Place mussels in water, scrub, and de-beard. Make sure to discard any mussels that aren't tightly closed.
  2. Saute onion and garlic in melted butter over medium heat. Add chopped herbs and season with black pepper.
  3. Add white wine to the butter and herbs. Add the mussels, cover and steam for 5 minutes, shaking the pan every minute to make sure all mussels are coated with the liquid.
  4. Remove pan from heat and add the cream, remaining herbs, and season with salt.
  5. ENJOY!
Cuisine: French | Recipe Type: Sea Food
7.6.6
176
https://simplifylivelove.com/french-sailors-mussels-with-fettuccine/

The verdict? The same kids who thought the mussels were wonderful at the store, didn’t like them any longer at home. Typical, eh? But my husband and I really enjoyed this recipe. The combination of butter, garlic, cream and wine makes everything divine in my humble opinion! I could have used fewer mussels, though. One and a half pounds would have been plenty for us.

Have you ever tried mussels? What did you think?

Linking up: Eat, Make, Grow Thursday;