Creamed mussels recipe
Ringo | On 16, Sep 2012
Just a trivia guys, don’t you know that mussels can move in the floors and walls of the bodes of water? They can do this by attaching and detaching byssal threads while under the water. Amazing, isn’t it?
What’s more amazing is that scientists have recently discovered that the sticky material that mussels use to attach themselves in the walls or floors contains bacteria-fighting substance and has healing properties. According to News Office, the scientists were able to produce creams that can heal wounds faster than any other medicinal aide.
That’s why for me, mussels are one of the most awesome sea foods. They are not just delicious, they are also cheap, abundant, easy to culture and has medicinal properties.
A recipe created by my sisters featured these fancy creatures. They steamed the mussels first and topped it with creamy cheese sauce. It’s quite different from baked tahong as, obviously, this recipe doesn’t require baking.
- 1 kilo mussels – washed
- 1/2 cup all purpose cream
- 1 cup water (1/4 from steamed mussel)
- 3/4 cup Kraft Eden Cheese (Cheddar) – grated
- 4 cloves garlic – finely minced
- 1 medium onion – chopped
- Powdered pepper
- Dried bay leaves (optional)
- Cook first Steamed Mussels. Remove the half shell (without flesh) and set aside. Get 1/4 cup from the soup and fill with ordinary water to make a cup.
- Now make the cheese sauce. Saute garlic until roasted and onion.
- Add water and let it boil for 3 minutes.
- Add the cream and let it boil for another 2 minutes. Stir well.
- Add pepper and let it simmer.
- Remove from fire and add the cheese. Mix well.
- Just top the mussels with the sauce (refer to picture) and serve.
The cheese on the later part of the cooking will create chewy bits in the course. If you don’t like the bitty part, don’t remove it from fire.