Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 kg mussel (s)
- 1 bunch soup greens
- 0.7 liters white wine, dry
- 3 medium onion (s)
- 1 lemon (s)
- 5 cloves garlic
- 200 ml cream
- salt and pepper
- nutmeg
- baguette (s)
Print Recipe
Pin Recipe Instructions
- Clean, peel and chop the soup greens. Peel and slice the 3 onions.
- Combine the white wine, onions, 5 garlic cloves, soup greens, and lemon juice in a large saucepan. Cook on medium-high heat for 10 minutes.
- Add the washed mussels to the stock. Cook on medium-high heat for 5 minutes until the mussels open.
- Using a slotted spoon, transfer the mussels to a serving bowl.
- Pour the cooking liquid into a smaller saucepan and simmer on medium heat for 5 minutes.
- Remove from heat. Stir in the cream and season with salt, pepper, and nutmeg to taste.
- Pour the cream sauce over the mussels and serve with baguette.
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