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.
- 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
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.
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.
Put allspice, thyme and mussels in a saucepan, mix thoroughly, pour over with port. Close the lid, cook for 5 minutes.
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.