Mussels with Garlic – White Wine – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg mussel (s) (mussels)
- 200 ml white wine
- 0.5 ½ onion (s)
- 2 cloves garlic)
- salt
For the sauce:
- 2 cloves garlic)
- 0.5 ½ onion (s)
- 1 tablespoon butter
- 2 tablespoon flour
- 300 ml white wine
- 450 ml cream
- 2 tablespoon parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sauce:
- Finely dice the garlic and half an onion and fry in a little butter until translucent. Dust with the flour and deglaze with the white wine. Let the sauce reduce a little. Then add the cream and let the sauce simmer for about 5 minutes. Add the parsley and season with salt and pepper.
- Rinse the mussels under running water and brush them. Sort out broken mussels. Knock open mussels several times on a wooden board, throw away the mussels that do not close.
- Finely dice the garlic, cut the onions into large pieces and bring both to a boil in 200 ml wine. Boil the mussels in the stock for about 10 minutes. Also dispose of mussels that have not opened afterwards.
- It is best to serve the sauce in a bowl with the mussels.
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