Mussels Steamed In Beer With Crème Fraîche, Herbs, And Parmesan Croutons Recipe

Name: Mussels Steamed In Beer With Crème Fraîche, Herbs, And Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes; 1/3 cup grated Parmesan cheese; 2 tablespoons olive oil; 3/4 cup chopped fresh Italian parsley; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh tarragon; 1/4 cup chopped fresh chervil (optional); 2/3 cup creme fraiche*; 3 tablespoons Dijon mustard; 1 tablespoon whole grain brown mustard or whole grain Dijon mustard; 3 tablespoons butter; 4 large garlic cloves, minced; 2 tablespoons chopped fresh thyme; 5 pounds mussels, scrubbed, debearded; 3 cups diced seeded tomatoes (about 4 large); 1 cup chopped green onions (about 4); 1 12-ounce bottle Belgian white beer (such as Hoegaarden)

Servings: persons

4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
3/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chervil (optional)
2/3 cup creme fraiche*
3 tablespoons Dijon mustard
1 tablespoon whole grain brown mustard or whole grain Dijon mustard
3 tablespoons butter
4 large garlic cloves, minced
2 tablespoons chopped fresh thyme
5 pounds mussels, scrubbed, debearded
3 cups diced seeded tomatoes (about 4 large)
1 cup chopped green onions (about 4)
1 12-ounce bottle Belgian white beer (such as Hoegaarden)

1
Preheat oven to 375u00b0F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
2
Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk creme fraiche and both mustards in another small bowl to blend; set aside.
3
Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add creme fraiche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
4
Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes, 1/3 cup grated Parmesan cheese, 2 tablespoons olive oil, 3/4 cup chopped fresh Italian parsley, and more.

Yes, Mussels Steamed In Beer With Crème Fraîche, Herbs, And Parmesan Croutons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels Steamed In Beer With Crème Fraîche, Herbs, And Parmesan Croutons

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