"A restaurant grade output, easy and delicious."

Ingredients:
2 tablespoon olive oil
2 tablespoon butter
3 small shallots, sliced (or 1/2 onion)
3 garlic cloves, minced
1 kilo mussels with juice (already cooked with juice)
1 cup chicken stock
1/2 cup dry white wine
3 tablespoons cream (creme fraiche)
2 tablespoons chopped parsley
1/4 teaspoon white pepper
1/2 teaspoon crushed black pepper
salt to taste

1. Heat olive oil and butter.
2. Add shallots, salt and pepper then cook for 5 minutes until the shallots have softened.
3. Add garlic and cook for 1 more minute.
4. Add wine, chicken stock and mussels, then cover the lid and steam mussels for 8-10 minutes.
5. Add cream and parsley, stir and season with salt if necessary.

This recipe currently has 0 comments. Add your own comment in the right hand menu.