These guys are covered in a rich mushroom cream sauce and topped with Gruyere cheese. Sage adds some nutty flavors to this savory appetizer.
My Midwestern roots finally came out with this recipe; I couldn’t hold back the cheese and cream any longer. People will say cheese shouldn’t be added to seafood, but this is my defense. The Gruyere pairs with the briny taste of the mussels, while the cream and sage sauce richens the dish and levels out the salt.
- 2 lbs mussels
- 1 ½ cup dry sherry or white wine
- 1 ½ cup finely shopped mushrooms
- 3 tbsp butter
- 1 tbsp chopped sage
- 1 tbsp flour
- ½ cup cream
- 1/3 cup gruyere cheese
1. Steam open the mussels over the sherry or wine. After they open, sort them on the half shell on a baking pan. I also usually pull the mussel completely off the shell here so that it’s easy eating. Strain the left over liquid in the pan and reserve 1 cup.
2. Turn on the broiler.
3. Saute the mushrooms in the butter and add the sage. After the mushrooms are tender, add the cream and reserved liquid. Reduce by half. You may want to sprinkle flour over the pan to help thicken it up.
4. Drizzle the sauce over each mussel. Sprinkle with gruyere cheese and broil for 3 mins or until cheese melts.