Creamy Mussels in White Wine Sauce
INGREDIENTS:
1 kilo of fresh mussels
3 large green onions
1/2 onion, peeled and chopped
2 thick garlic cloves, peeled
1 fresh red chili
A handful of parsley
+-150ml dry white wine
2 tablespoons of fresh cream
1/2 lemon
2 tablespoons of olive oil
METHOD:
- Prepare the Cobb with the pan and heat for 7 minutes, with the lid closed.
- Add the olive oil and sauté the onions, garlic and chili for 3 minutes.
- Bring the wine to a boil with the onions, garlic and chili.
- Add the mussels and sour cream.
- Place the lid and steam the food in its juices until the mussels open.
- Discard unopened ones.
- Top with chopped parsley and a little fresh lemon juice.
