Mussels in garlic and wine


Ingredients 10
Servings 4
Time

Ingredients

  • 45
    ml
    butter
  • 1
    large onion, chopped
  • 1
    small bunch parsley, chopped
  • 4
    cloves garlic, sliced
  • 15
    ml
    cake flour
  • 125
    ml
    dry white wine
  • 250
    ml
    chicken stock
  • 5
    ml
    sugar
  • salt and milled pepper
  • 48
    mussels, in shells, cleaned
 

Method

 
Heat butter in a large, heavy-based saucepan. Add onion, parsley and garlic and sauté until glossy. Whisk in flour and cook, stirring, until incorporated. Add wine, stock (made with 1 cube) and sugar and bring to boil. Reduce heat and simmer for 10 minutes to blend flavours. Add mussels, cover saucepan and steam until shells open (discard any that don't). Serve with French bread topped with braaied or roasted garlic.
 

Read more on: steam  |  fish/seafood
 

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