Paging Patissac... Did Ya Make 'Em?

[MISSINDI]

Did you make the mussels last night? What did you think? :)

[MISSINDI]

Bumping ...

[patissac]

Hey there! Ohhhh this is not good...I made mussels but they weren't the cognac bacon ones:o I will say this though I will definetly be trying those this weekend I got desperate and ended up making barbara's mussels from paula deen, those were amazing! They were in your typical wine,butter,shallots,etc sauce but it was really really good.
I think the supermarket made it impossible to make the bacon cognac one's first I couldn't find the mustard (I know you said the dijon would be fine, but it being my first I was determined not to sub after all) and then all there was was whipping cream. I wasn't sure if it was the same thing as heavy cream, so I just gave up in frustration :( I was also toting my 5 month old so I was pressed for time shopping. Since DBF really ended up liking the mussels I am now determined to make yours, guys love anything with bacon, right?
To tell you the truth I was about to throw in the towel after my supermarket trip but I already had the mussels sitting in the fridge from the day before.

[beckms]

Whipping cream is the same as heavy cream.

[MISSINDI]

Well, glad that you still had a good recipe nonetheless.... this weekend, or I'm comin' to Florida! :D

[patissac]

See this will be a good excuse for you to come to florida...so you can educate me on ingredients! Yeah thats it!;)
Okay so then whipping cream='s heavy cream, this is sad...I hope I'm the not the only one who did not know that! :o

[aggie94]

Actually, they're slightly different, but probably not enough to make a difference in your recipe:

cream Varieties: Creams vary according to the amount of butterfat they have. Lightest of all is half & half, which is half milk, half cream and weighs in with a butterfat content between 10.5 - 18%. It can't be whipped, but it's nice with coffee, or on cereal. Light cream = coffee cream = table cream is richer at 18 - 30% fat, but it still can't be whipped. Light whipping cream = whipping cream (with a butterfat content of 30 - 36%) and heavy cream = heavy whipping cream (with at least 36% fat) are heavy enough to whip, and aren't as prone as lower-fat creams to curdling in sauces. The higher the butterfat content, the less beating is required to get whipped cream. Europeans go for even heavier creams, like double cream (with a butterfat content of 42%), extra-thick double cream, and clotted cream = Devonshire cream, which is often spread like butter over scones. Look for clotted cream in large supermarkets, but (perhaps luckily) the double creams are very hard to find. You can buy ultra-pasteurized versions of these creams, but they tend to have a burnt milk taste and don't whip as well. Substitutes: evaporated milk (This is lower in fat, and it's hard to whip. It also has a slight burnt milk taste.) OR yogurt (This tends to curdle in hot sauces or soups, but it works well in cold soups.)