Gunnar’s Moules Mariniere
|
Time
prep 0:15
total 0:15
Ingredients
| 1 | kg mussels, scrubbed, cleaned and beards removed | | 2 tbsp. | OR | | 1 oz. | butter | | 2 cloves | garlic, finely sliced | | 3 | shallots, finely chopped | | 1/2 | bundle of parsley | | 1/4 qt. | white wine | | 1/4 qt. | Crème Fraiche | | Salt & white pepper |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Sauté the shallots and garlic, in butter in a large saucepan, over medium heat for about 30 seconds. Add crème fraiché and wine and season to taste with salt and pepper. When the sauce is boiling add mussels and cook for about 4 minutes, until mussels open. Shake pot occasionally while cooking. Serve in soup plates with the sauce, garnish with parsley.
Serve with French baguette garlic bread
For the bread:
Slice the baguette diagonally in 2 cm slices. Mix 75 gram butter with 3 minced garlic’s, 3 tablespoons freshly grated parmesan and 3 tablespoons chopped parsley. Spread butter mixture on bread, put in a preheated oven at 200˚ C – 400˚ F, gas mark 6 for about ten minutes.
Author's Comments
The use of Creme Fraiche with white vine in the sauce makes it very good
Similar Recipes
seafood soup, soups