Mussels in Spicy Cream Sauce


Remember when I late ate Champetre? Maybe not. But this is a French restaurant and a place where I was able to try some food for the very first time in my life (thanks bea!). But one of the simplest but doable for me was the clams/mussels in the seafood cream sauce.

I was experimenting with some mussels and just wanted to cook it in a spicy garlic sauce when I decided to add some cream. Just because you know, it looks promising. And though it turned out spicier than I was expecting it to, it came out really simple and clean tasting. Though I am sure mom and other people would have preferred the dish without the cream, I find it yummy.

In cream sauce
In cream sauce

Mussels in Spicy Cream Sauce

1 cup shelled mussels
1 cup of mussel juice (from cooking it before hand)
chili flakes, to taste
1 head garlic, chopped
2 tablespoons of cream

Saute the garlic and chili flakes until cooked. Once the garlic is aromatic and tender (not burnt), add in the mussels with the juice and let the juice concentrate a bit, maybe by 1/3 in volume. Add the cream once the sauce has reduced. DO NOT ADD SALT since the mussels are generally salty already. Season only if needed. Serve on top of pasta or rice. I had mine with rice 🙂


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