Mussels in White Wine with Parsley
This beautiful dish is elegant enough for dinner parties, yet incredibely easy to put together. It's also extremely healthy, packed with lean protein but low in fat and calories.
Serve these yummy mussels with pieces of grilled bread or a big whole grain baguette to soak up the decadent white wine sauce.
Ingredients
- Ingredients
- 8 lbs mussels
- 2 onions
- 3 garlic cloves
- 2 carrots
- ½ bunch parsley
- 3 Tbsps olive oil
- 14 ozs dry white wine (Sauvignon Blanc or Chardonnay)
- salt
- freshly ground peppers
- 6 ozs Whipped cream
- 3 Tbsps cold butter
Preparation steps
Sort the shells. Throw away any opened mussels, brush the closed mussels under running water and debur. Peel the onions and the garlic and finely chop. Peel carrots and cut or chop into small cubes. Rinse the parsley, shake dry and finely chop.
Heat 3 tablespoons oil in a large pot, sauté the onion, garlic and carrot and pour in wine. Bring to a boil and season with salt and pepper. Add the mussels to the pan and cook covered for 10-15 minutes over high heat.
Stir in the parsley. Strain the sauce through a sieve. Add cream and foam with the cold butter. Serve the mussels with the foamed sauce in soup bowls and serve with toasted ciabatta.