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Mussels in wine and cream sauce Recipe

   
 

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     Mussels in wine and cream sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
 

Instructions
1½ kg fresh mussels 1 onion 4 cloves of garlic 125g unsalted butter 1½ - 2 cups of white wine 1 large tomato ¾ cup of cream (I used Elmlea single cream) Parsley & basil Salt and pepper Clean the mussels. Throw away any mussels that remain open. In a large saucepan fry the butter and onions until they are soft, add the garlic and fry for a minute or two. Add the chopped tomato and the wine, salt and pepper. Simmer for about 5 minutes. Add the mussels, cover the pan and cook for about 5-8 minutes, shaking the pan and/or stirring so that the mussels all come into contact with the liquid. Remove the mussels with a slotted spoon (throw away any mussels that remain closed!). Add the chopped herbs and continue to cook for about 10 minutes or until the sauce has reduced.Add the cream and continue to cook for a few minutes. Plate up some pasta, add the mussels and ladle the sauce over the pasta and the mussels. Eat!


Originally Submitted
3/28/2014





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