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Moules
Creme mussels in a cream sauce
Preparation Time 20min
Cooking Time. 15mins
Difficulty 1
|
Serves 4 people 2 kilos moules Glass of good white wine 2 shallots 1 clove garlic tablespoon parsley 50gms unsalted butter 2 tablespoons of creme frais |
Preparation.
1.
clean and
de-beard the moules.
Peel and finely chop the shallots and garlic.
In a large Saucepan heat the butter till melted then add the shallots and garlic and cook over a gentle heat till translucsent.
Add the glass of white wine and continue cooking slowly for 3mins.
Add the moules and turn up the heat to full,cover and leave for 3-4mins
Stir the moules to make sure that they have all opened.
Take off the heat, add the creme frais and stir well
Add the parsley and serve with french baguette and a good white wine.
Peel and finely chop the shallots and garlic.
In a large Saucepan heat the butter till melted then add the shallots and garlic and cook over a gentle heat till translucsent.
Add the glass of white wine and continue cooking slowly for 3mins.
Add the moules and turn up the heat to full,cover and leave for 3-4mins
Stir the moules to make sure that they have all opened.
Take off the heat, add the creme frais and stir well
Add the parsley and serve with french baguette and a good white wine.