Cook a light Mediterranean-style dinner by boiling mussels in French in a fragrant cream and wine garlic sauce with adding greens. For this dish use only quality fresh or frozen mussels in the leaves. When cooking they must highlight their juice, which, mixed with the sauce, will exude an indescribable flavor. Serve the resulting sauce in separate bowl and dip crispy bread in it.
Recipe author – George Durand (USA) – Chef, TV host
Time:25 minutes Difficulty: easy Servings: 2 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. mussels in the leaves washed
- 3 tbsp. l olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1 tbsp. dry white wine
- 0.5 tbsp. fat cream
- 4 tbsp. l (60 gr.) Butter, sliced
- Half a bunch of parsley chopped
- Crispy Bread Served Bread
Recipes with similar ingredients: mussels, shallots, garlic, cream, parsley
Recipe preparation:
- In a large saucepan over moderate heat, heat the olive butter. Add shallots and garlic and fry for 5 minutes until softness. Add mussels, wine, cream, butter, parsley and salt well.
- Mix thoroughly, cover and cook for about 10 – 15 minutes for shells to open and mussels to boil. Ready put the mussels in one bowl, and pour their juice into another. Serve with crispy bread.
