Mussels in Cream Sauce
Simple, quick, and delicious. Great as an appetizer, or cook up some pasta of your choice, and serve as dinner or lunch. Either way, this is a keeper, hope you try it !
Ingredients:
1 kilo New Zealand half shell mussels
5 cloves of garlic, minced
4 bay leaves,
4-5 green onions, chopped, the whole thing
1/4 cup olive oil
2 chili peppers, thinly sliced (remove the seeds if you do not want the heat)
2 cups of white wine,
200 ml cream, or creme fraiche
Fresh parsley, a handful, chopped
Heat a large pan, on medium heat. Once heated, toss in the garlic and onions and bay leaves cook for a few minutes, or until the onions soften. Toss in the chili peppers, and heat for another minute. Add in your wine and cook for about 4-6 minutes.
Next, toss in your mussels, and cover, cooking for another 5-7 minutes. Remove the cover,lower the heat, add in the cream stir well, shaking the pan and cook for another 5 minutes (but without boiling the cream). Sprinkle with chopped parsley.
Plate in large serving bowls making sure you get plenty of sauce in each bowl, and serve with a nice bread.
Ingredients:
1 kilo New Zealand half shell mussels
5 cloves of garlic, minced
4 bay leaves,
4-5 green onions, chopped, the whole thing
1/4 cup olive oil
2 chili peppers, thinly sliced (remove the seeds if you do not want the heat)
2 cups of white wine,
200 ml cream, or creme fraiche
Fresh parsley, a handful, chopped
Heat a large pan, on medium heat. Once heated, toss in the garlic and onions and bay leaves cook for a few minutes, or until the onions soften. Toss in the chili peppers, and heat for another minute. Add in your wine and cook for about 4-6 minutes.
Next, toss in your mussels, and cover, cooking for another 5-7 minutes. Remove the cover,lower the heat, add in the cream stir well, shaking the pan and cook for another 5 minutes (but without boiling the cream). Sprinkle with chopped parsley.
Plate in large serving bowls making sure you get plenty of sauce in each bowl, and serve with a nice bread.
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