Mussels in Cream Sauce

August 3, 2012 by Kenmore

Here’s a recipe adapted from the Alice B. Toklas Cookbook: Mussels in Cream Sauce. Enjoy, preferably with a bottle of champagne!


preparation time
1 mins

cook time




2 mussels

3 shallots

0.5 cup fresh fennel chopped or 2 tsp. fennel seed

2 teaspoons fennel seed

1 clove garlic

0.25 teaspoons salt

0.25 teaspoons pepper

0.5 tablespoons saffron

2 tablespoons flour

0.75 cup heavy cream

0.25 white wine (optional)



Melt 3 tbsp butter in a large saucepan and add chopped shallots, fennel (chopped or seeds), crushed garlic, salt and pepper. Scrub and wash the mussels and add to the pot. Cover and cook over high heat for 4 or 5 minutes - until the shells open. Remove the mussels from the pan, and then from their shells, draining and reserving the juice in a separate bowl as you go. Strain the juice with a cloth sieve and put back in pot over low heat. When hot, add saffron and stir well. If you are adding wine, do so now. Add flour and stir with wooden spoon until the sauce thickens - about 5 minutes. Add the mussels. Reduce heat and slowly stir in cream. When it is steaming hot (but not boiling) remove from heat, pour into a deep serving dish, and sprinkle with parsley. You are ready to serve.


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