First posted: May 31, 2010
French Bistro-Style Mussels in Creamy White Wine Sauce
This is based on the traditional French way of cooking mussels, all creamy and garlicky and wonderful.
Ingredients
Cooks in: Serves:2
- 200g pasta
- 250g Mussels, de-bearded (with or without shells is fine)
- 2 Tbsp butter
- 1 clove garlic, chopped
- 1 small onion/shallot, chopped
- 1/3 cup white wine
- 100ml cream
- Handful fresh parsley, roughly chopped
- Salt and pepper to taste
What to do
1. Cook the pasta in a large pot of salted boiling water until al dente. 2. Rinse the mussels under running water in a colander and set aside. 3. Heat the butter and fry the garlic and onion until golden. 4. Add the wine and cream to the pan and simmer for 5 minutes, stirring as needed. Add the mussels, cover with a lid for about 2-3 minutes. 5. Your pasta should be done by now, drain it and add to the pot with the mussels, toss gently to coat and then serve in pre-warmed bowls. Garnish with roughly chopped parsley, season with salt and pepper and enjoy. Picture from 'Home' by Warren Heath.
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