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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 1 kg mussels, scrubbed, cleaned and beards removed
- 2 tbsp. OR
- 1 oz. butter
- 2 cloves garlic, finely sliced
- 3 shallots, finely chopped
- 1/2 bundle of parsley
- 1/4 qt. white wine
- 1/4 qt. Creme Fraiche
- Salt & white pepper
Method
- Saute the shallots and garlic, in butter in a large saucepan, over medium heat for about 30 seconds.
- Add creme fraiche and wine and season to taste with salt and pepper.
- When the sauce is boiling add mussels and cook for about 4 minutes, until mussels open.
- Shake pot occasionally while cooking.
- Serve in soup plates with the sauce, garnish with parsley.
- Serve with French baguette garlic bread For the bread: Slice the baguette diagonally in 2 cm slices.
- Mix 75 gram butter with 3 minced garlics, 3 tablespoons freshly grated parmesan and 3 tablespoons chopped parsley.
- Spread butter mixture on bread, put in a preheated oven at 200˚ C 400˚ F, gas mark 6 for about ten minutes.
