Mussels with cream sauce

Eat the mussels by the day of delivery. If you need to postpone it until the next day, put it into a bowl (without water!). Throw away the mussels with broken shell straight away.
Cover the bowl with a damp cloth and put in the fridge.
Gently press the opened mussels or tap them on a cutting board. Those who are fine will close – their muscle will react. Those that are already dead, will remain open – throw them away. Brush the mussels under running water to remove the dirt. Debeard them by up-down tearing movement. Rinse them in the bowl with clean water for several times.
Don´t eat the mussels that will remain closed after cooking.

categories: Recipes
portions: 2
time: 15 minutes

Steps

1

Check and clean the mussels due to instructions above.

2

Chop shallots and garlic finely

3

Heat the butter in a larger pot or a deeper saucepan

4

Sauté garlic and shallots for a while

5

Add the mussels and immediately pour in the wine

6

Simmer for 3-4 minutes with the lid on

7

Add the pepper, chopped parsley and give it a stir

8

Mussels will release the seawater, so there´s no need to salt.

9

Remove mussels with perforated ladle

10

Stir little of the broth to the cream and then pour the cream into the broth

11

Let cook for a minute, pour sauce over the mussels and serve immediately.

12

We love mussels with fresh white baguette.