Let’s talk about a dish that feels like a little indulgence—creamy white wine mussels. Imagine plump mussels swimming in a dreamy blend of cream and white wine, served over spaghetti squash instead of the usual pasta. It’s a fresh twist on a classic, with the squash soaking up that velvety sauce. The flavours are rich and savoury, with a hint of the sea and a burst of brightness from fresh herbs and zesty lemon.
Whether it’s a special occasion or just a day when you’re craving something extraordinary, this creamy white wine mussels on spaghetti squash provide a memorable dining experience that strikes the perfect balance between elegance and comfort.
Seafood Elegance on Thanksgiving Day
For our Thanksgiving dinner this year, I decided to make mussels with white wine cream sauce, but instead of pasta, I went with spaghetti squash. With all the meat and carbs we had planned for the meal, I thought the squash would be a nice, lighter touch. It was topped with delicious organic mussels and that rich white cream sauce. Our guests loved it, and they really appreciated how light yet flavourful it was. I used these amazing New Zealand mussels, and let me tell you, they were so sweet and tasty!
The heart of this dish lies in the mussels themselves. To really bring out the flavour, it’s crucial to find the freshest mussels you can get. Freshness can be the game-changer, taking your meal from good to exceptional. Mussels are packed with protein, essential vitamins like B12, and minerals such as iron and zinc. Plus, they’re a great source of heart-healthy omega-3 fatty acids and low in saturated fat. I also recommend using the same white wine you’ll be enjoying with the meal. Not only does it enhance the flavour, but it helps the sauce and wine come together perfectly, creating a harmonious pairing.
On the other hand, spaghetti squash, known for its low-calorie and low-carb nature, is abundant in fibre, supporting digestive health and weight management. I often like to add spaghetti squash to our meatless and carb free nights. It’s a nice alternative and because its taste is so neutral (like a blank canvas), it’s so easy to season with anything. It’s also gluten-free and rich in vitamins like C and A. Combining these nutritious elements in a dish not only enhances your protein intake but also provides a well-rounded meal that’s both delicious and health-conscious.
Hope you enjoy this delicious white wine cream sauce with mussels and spaghetti squash. It’s a perfect blend of flavours, both elegant and comforting.
Ingredients:
- 10 – 15 sprigs fresh parsley, leaves only
- 220 g onions, cut in halves
- 3 garlic cloves
- 1/2 lemon
- 45 g extra virgin olive oil
- 1000 g mussels, shells scrubbed and de-bearded
- 150 g dry white wine
- 1 pinch salt
- 1 pinch ground pepper
- 100 g heavy cream
- Lemon wedges, for serving
Thermomix Instructions:
- Place parsley in mixing bowl and chop 5 sec/speed 7. Transfer to a bowl and set aside.
- Place onions, garlic cloves and extra virgin olive oil in mixing bowl and chop 4 sec/speed 5, then sauté 8 min/120°C/stir speed (spoon). Meanwhile, scrub and de-beard mussels if necessary and place them in Varoma dish.
- Add white wine to mixing bowl, set Varoma in position and steam 13 min/Varoma/speed 1.
- Set covered Varoma aside on a plate, place simmering basket instead of measuring cup on mixing bowl lid and reduce sauce 10 min/Varoma/speed 1. Meanwhile, check the cooked mussels and discard any that haven’t opened.
- Add salt, pepper and single cream to mixing bowl and heat 2 min/90°C/speed 1. Transfer steamed mussels in their shells to a serving bowl, pour sauce over mussels, sprinkle with reserved chopped parsley and serve immediately.
| Mussels in White Wine Cream Sauce: https://cookidoo.ca/recipes/recipe/en-CA/r150913 |