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2020-08-13 / test@t
Mussels with cream and port
Serve mussels with a baguette baked with garlic-parsley butter. Light wheat beer is recommended.
Ingredients
- 2 kg fresh mussels
- 300 ml cream 30-38% fat
- 50 ml white port
- 1 large onion
- 4 celery stalks
- 3 sprigs of thyme
- 3 tbsp. l. butter
- salt, freshly ground black and allspice
STEP-BY-STEP COOKING RECIPE
Step 1
Rinse the mussels thoroughly in running water, removing the "beard" - you need to grab it, helping yourself with a knife, and pull it out of the valves. Open mussels that do not close, if you knock on them, throw them away, they are spoiled.
Step 2
Peel the onion, chop finely. Slice the celery as well. Melt the butter in a deep saucepan with a thick bottom, add the onion and celery, salt, fry over high heat, stirring frequently, for 5 minutes.
Step 3
Put allspice, thyme and mussels in a saucepan, mix thoroughly, pour over with port. Close the lid, cook for 5 minutes.
Step 4
Pour in the cream, season with salt and pepper, stir, reduce heat to medium, cover and cook for 2 more minutes. Check to see if any covered mussels are left in the pot - they are spoiled and should be discarded. Serve in deep bowls.
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