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Mussels
Created by Nelly, Thursday, 24 September 2009
Moules in an unusual white wine sauce
Ingredients
At a glance
Categories
Serves
2
1 kg of Fresh Mussels
2/3 shallots
White wine (dry)
Carrots
Parsley
Creme fraiche.
Method/steps
- First, clean the mussels (discard any that don't close with a tap)
- Cut 2 carrots them in very small cubesi and then boil in some water
- Shallow fry the shallots (cut in small pieces) with some olive
oil. - Then put the mussels in.
- Deglaze the mussels with white wine, about 3 glasses. Wait until all mussels are open, you need to give it a good stir to make sure they all open.
- Then add in the carrots and finish with 1 pot of full fat creme
fraiche, stir it all in and add some fresh parsley at the end.
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