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.

Cooking time

39m

Servings

Catalog