Lynne’s Creamy White wine Mussels / Moule mariniere
Ingredients
1/4 cup chopped chives / onion
1/2 cup white wine
1 cup cream
1 tbsp olive oil
500 g mussels
3 cloves crushed garlic
Pinch of chili optional to add with garlic
1/2 cup white wine
1 cup cream
1 tbsp olive oil
500 g mussels
3 cloves crushed garlic
Pinch of chili optional to add with garlic
Method
Gently fry cloves crushed garlic in olive oil for 1 minute, or until golden.
Add cream and simmer for 5–10 minutes or until infused with the garlic.
Add cream and simmer for 5–10 minutes or until infused with the garlic.
In a separate saucepan over a medium to high heat, steam, covered, fresh mussels and white wine for 5 minutes, or until the mussels’ shells have opened.
Discard any unopened mussels and add the cooked mussels to the garlicky cream.
Add chopped chives and toss to coat. Season to taste.
Discard any unopened mussels and add the cooked mussels to the garlicky cream.
Add chopped chives and toss to coat. Season to taste.
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