Prep 10 mins
Cook 10 mins
Found on the internet. Postings so I can keep it to make at a later date
- 29.58 ml olive oil
- 3 garlic cloves, chopped
- 2 tomatoes, coarsely chopped
- 100 ml white wine
- 2 kg black lip mussels, debearded
- 59.14 ml pouring cream
- 78.07 ml chopped parsley
- fresh ground black pepper
- Heat oil in a large pan over medium high heat, add garlic and tomatoes and cook, stirring frequently until garlic is fragrant and tomatoes have softened.
- Stir in wine and bring to the boil; simmer for 2 minutes before adding mussels to the pan. Cover and cook 5 minutes or until mussels have opened.
- Turn off heat and stir in cream, parsley and a twist of pepper.
- Spoon into large serving bowls and serve with lots of crusty bread.
These were really yummy mussels, I used Australian Live Blue Mussels and alcohol free white wine, but then kept to the recipe. They were delicious, really yummy flavour. I think if I make these again I'll add chopped chilli to give it a bit of a kick. To serve I moulded steam rice in the middle of the plate, removed the mussels out of the shell and place them around the rice, the pour the juice around the mussels, topped with a mussel in it's shell. (Hubby doesn't like finger food so this is why I did this). Thank you Sonya01 for posting your recipe.
Yum! I cooked half the quantity for a quick and delicious lunch using some mussels already on the half-shell. The leftover sauce was great mopped up with some crusty rolls.
Great recipe for mussels! Loved the broth and soaked it all up with french bread. I did add about 1/3 cup chopped onion, mostly because it was left over from something else. I used fresh PEI mussels which were fantastic. Thanks Sonya!