Mussels with cream
A simple recipe to prepare quickly accompanied by a generous portion of fries! Prefer bouchot mussels from the bay of Mont Saint Michel. Enjoy your food.
A simple recipe to prepare quickly accompanied by a generous portion of fries! Prefer bouchot mussels from the bay of Mont Saint Michel. Enjoy your food.
Time
25 min. =
10 min. +
15 min.
Utensils
1 sauce pan 1 frying pan 1 whisk
Ingredients for 2 parts
-
20 g. butter
allergen ! - 5 g. parsley
- 2 shallots
- 1 g. black pepper
- 50 ml. vin blanc
-
2 table s. crème fraîche allergen !
- 2 tea s. maïzena
-
1.4 Kg. mussels
allergen !
Steps
- In a saucepan over medium heat, melt the butter and brown the diced shallots.
- Deglaze with white wine, pour in the mussels and cover.
- In about 10 minutes, when the mussels are open, turn off the heat and extract the juice into a pan. .
- Heat the pan, add the cornstarch and whisk.
- When the mixture sets, add the crème fraîche, whisk again and season with pepper to taste.
- Serve the mussels on plates, cover with the sauce and finish with the chopped parsley.