Mussels in a Creamy Wine Sauce

I absolutely love mussels. Of all the possible ways to prepare them, this is my favourite, thanks to the delicious creamy wine sauce. There’s a reason mussels are served with garlic croutons — they are perfect for soaking up every bit of this delicious sauce 

*When buying mussels, it is worth paying attention to the producer. Of course, it is preferable not to buy mussels, or other seafood, farmed in Asia

*Fresh mussels should be completely closed. If the shell is open, the mussel is already spoiled and can even be dangerous to eat. Cracked mussels should also not be eaten

*Before cooking, mussels should be thoroughly rinsed with cold water. It is best to place them in a bowl of cold water for about 20 minutes and then rinse them well

*During cooking, mussels will open. Do not try to open any mussels that remain closed. They are not fit for consumption

*When cooking mussels, they do not have to be completely covered in the sauce. They cook perfectly well by steaming

Ingredients

• Mussels (30–40)

• 1 Medium Onion

• 3 Garlic Cloves

• 1/2 Cup White Wine (120 ml)

• 1/2 Cup Broth (120 ml)

• 1/4 Cup 35% Cream (60 ml)

• Salt, Pepper

• Vegetable Oil + Butter for Frying

• Fresh Herbs

Steps

1. Dice the onion and finely chop the garlic

2. Sauté the onion in a mixture of vegetable oil and butter until translucent

3. Add the garlic and, stirring, continue cooking until the onion is golden

4. Add the wine, cook for about 1 minute, then add the broth

5. Add the mussels, season with salt and pepper, cover with a lid and cook for 5 min

6. Add the cream and cook for another 2 min

7. Sprinkle with fresh herbs