Ingredients
Method
- In a large pot over medium heat, melt butter. Add in onion and garlic, saute until softened but not browned. Squeeze the juice from half a lemon into the pot.
- Increase the heat to high and add the white wine and mussels. Cover the pot with the lid to let the mussels steam for about 5 minutes, or until most of them open.
- Bring the heat down to low and allow the white wine to reduce by at least half.
- Add in the heavy cream, salt, pepper, and dried parsley. Using a wooden spoon, gently stir the mussels around a little to evenly mix in the newly added ingredients. Continue to allow the sauce to simmer for another 2-3 minutes, or until all the mussels open. Remove any mussels that do not open.
- Garnish with fresh parsley. Serve immediately with some freshly toasted and buttered bread.
Notes
PRO TIPS
Prevent curdled sauce Allow the white wine to reduce by at least half before adding the cream. This will prevent the sauce from curdling. As a bonus, this reduction will also improve the flavour of the sauce!
Cooking mussels The mussels should open up while cooking. However, you may get a few that do not open. Discard these mussels that refuse to open as they are not fresh and safe for consumption. Do not try to force these mussels open. Additionally, before cooking, discard any mussels that are opened or damaged – they are also not safe to be eaten.
Add some chili If you like a little spice to your food, when adding the parsley, you can also add a couple of bird’s eye chili (thinly sliced) to the sauce.
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