Summary

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

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Instructions

1. Sauce:
2. 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.
3. 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.
4. 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.
5. It is best to serve the sauce in a bowl with the mussels.