I found a recipe on recipezarr that sounded really good but I wanted more sauce to it so I changed it, as I was making more mussels and wanted a more hearty sauce as I wanted to make a mussel pasta as well and this way I had a great sauce for both. I will list a link to the recipe that inspired this dish so you can see how it was made. My mussels were very dirty and after much scrubbing I decided I did not want to chance getting grit in the sauce so I cooked them separately and added the sauce at the end. If you want to view original recipe please click here.

Ingredients

2kg Fresh live mussels
70g Butter
2 Cloves garlic, crushed
1 Onion, finely chopped
150ml Liquid from mussels
300ml Dry white wine
2 Teaspoons fish stock granules
1 Teaspoon vegetable stock granules
200ml Cream
2 Tablespoons Parsley, finely chopped
2 Tablespoons Tarragon, finely chopped
2 Tablespoons Oregano, finely chopped
pepper to taste
1 Teaspoon cornflour

Method

Mussels

1. Wash and remove beards from mussels, discard any that are cracked or open.

2. Place mussels in a bowl of cold water.

3. Add enough water to a large saucepan to cook mussels in, bring water to a boil, add mussels, cover, cook about five minutes or until mussels open, drain all but 150ml of liquid from pan, discard any unopened mussels.

4. Wash pan and return mussels to it, leave to one side, covered.

Make Sauce

1. Melt butter in a pan, add onion and garlic, cook until onion softens.

2. Add reserved liquid from mussels, white wine and both stocks, stir until granules dissolve.

3. Add cream, herbs and mix a little water with the cornflour, add to sauce and stir until sauce thickens slightly, season with pepper.

4. Pour sauce into mussels pan, return pan to stove, cook, covered about 5 Min’s to warm through, stir occasionally.

Serve Immediately

All photos taken by me unless otherwise stated.