Super quick and easy recipe for dinner that requires just a handful of ingredients. These Garlic Mussels In Sour Cream Sauce are comforting main dish, perfect for those busy weeknights when you just don’t feel like cooking.
Garlic Mussels In Sour Cream Sauce
I don’t know if I didn’t search enough, but I’ve never seen grocery stores carrying mussels without shells. Most of the times, mussels are sold fresh and with a shell on.
When I lived in Ukraine, frozen mussels without shells were available in lots of groceries. Although mussels have become increasingly popular in the recent years, that was not a product I grew up eating regularly. In fact, the first time I tried mussels was during my trip to Paris in the middle of 2000s. As always the case with French cafes , once you order mussels, expect to get a huge pot of them. Usually they are steamed and so filling and delicious, you don’t need to order anything else.
Of course, at that time in Ukraine live mussels were impossible to find, but frozen mussels were available everywhere.
My absolute favorite way to cook mussels is to sauté them with some onion, garlic and sour cream. The trick here is to add garlic at the very end. You don’t really need to cook it much. Let it release all its beautiful flavor and you’re done.
A few weeks ago, my husband went grocery shopping and he bought me a small bag of frozen mussels. I didn’t have a second thought on what to make with them. As with any mussels recipe that I make, my Garlic Mussels In Sour Cream Sauce were devoured in no time. My favorite part is that they are so easy to make and perfect for weeknight dinners.
My Garlic Mussels are best served with mashed potatoes, but pasta or rice will work great too.
Friends, let me know if you tried mussels prepared like this before. And if you didn’t, I urge to do so asap. Because, believe me, they are absolutely delicious. You’ll want to make them again!
If you make this recipe, make sure to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
- 1 pound frozen mussels without shells, thawed
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 5 tablespoons sour cream
- salt and pepper to taste
- 2 tablespoons parsley, finely chopped
- Heat olive oil in a medium skillet and on a medium heat.
- Add onion and cook until translucent, about 5 minutes.
- Add mussels and cook stirring from time to time for 5 minutes. Stir in sour cream and garlic and continue cooking for another 3 minutes. Season with salt and pepper.
- Garnish with parsley.
- Serve with mashed potato, rice or pasta.
You’ll also love this