Mussels with Fresh Herbs, Garlic in Cream and White Wine Stock (Chardonnay)
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kg mussel (s) (approx. 1 mussels per person)
- 50 g arlic
- 200 g shallot (s)
- 2 tablespoon olive oil
- 200 ml Gallo Family Vineyards Chardonnay
- 50 g thyme
- 1 bunch parsley, smooth
- 1 tablespoon vegetable stock, instant
- 150 g butter
- 150 ml cream
- 1 baguette (s), fresh
Print Recipe
Pin Recipe Instructions
- Clean the mussels under clean water with a brush and a knife. Throw away damaged or open mussels as they are no longer good.
- Cut the shallots and garlic into small pieces. Heat 2 tablespoons of olive oil in a large saucepan and sauté the onions and garlic in them. As soon as the onions are translucent, deglaze with Gallo Family Vineyards Chardonnay.
- Put a few leaves of the parsley aside for decoration. Finely chop the thyme and the rest of the parsley, add to the saucepan with the vegetable stock, butter and cream and stir well. Now put the cleaned mussels in the pot and cook over high heat for about 5 minutes until all the mussels have opened. Stir occasionally. Discard the clams that have remained closed after 5 minutes. They are not edible.
- Cut the baguette into slices.
- Serve the mussels with a little stock and a few slices of baguette in a soup plate and garnish with parsley.
- A glass of Gallo Family Vineyards Chardonnay goes well with it.
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