Garlicky mussels

Recipe from: 18 January 2016
recipe, garlic, mussels,seafood

Ingredients 11
Servings 0
Minutes
  • 3
    kg
    mussels
  • 50
    g
    butter
  • 2
    onions, finely chopped
  • 10
    fat garlic cloves, finely chopped
  • 1
    celery stick, finely chopped
  • fresh sprig of thyme
  • 1
    bay leaf
  • 300
    ml
    dry white wine
  • 150
    ml
    cream (optional)
  • salt and freshly ground black pepper
  • handful
    of Italian parsley, chopped
 

Method

 
Wash the mussels and scrape off the hairy beard. Tap the shells to check for freshness. If a mussel does not close when tapped, get rid of it.

Melt the butter in a large saucepan and add the onion, garlic, celery, thyme and bay leaf. Stir-fry for about five minutes. Add the white wine and bring to the boil.

Using a wooden spoon, stir the mussels into the liquid. Cover and bring to the boil. Boil for about 3 minutes or until the mussels open up. Discard any mussels that remain closed.

Stir in the cream and season to taste with salt, black pepper and parsley.

To serve:
Spoon the mussels into serving bowls and pour over the aromatic stock. Serve with fresh bread to mop up the finger-licking sauce.

Words and image: Home magazine

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Read more on: garlic  |  mussels  |  recipe  |  seafood
 

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