Ingredients
For the cream
- 30 cl full cream
- 3 pieces garlic clove(s)
For the mussels
- 2 kg mussels
- 1 l milk (optional)
- 2 cl olive oil
- 1 onion(s)
- 1 leek
- 1 carrots
- 3 bunchs flat parsley
- 6 cl dry white wine
- 1/2 teaspoon fine salt
- 1/2 teaspoon fresh pepper
Recipe description
For the cream
Sauté the garlic in a saucepan on mid heat and after 2 minutes add cream. Simmer for around 15 min, afterwards blend cream and garlic.
For the mussels
Clean the mussels in enough water (all mussels need to be covered by water) at least 2 times. Optional: Drain the mussels, place them in a bowl and cover them in milk for at least an hour.
Peel and chop onion, leek and carrots (not too small). Wash, dry and chop the parsley.
In a casserole dish, sauté the onion, leek and carrots in the olive oil for 5-10 minutes, then add the mussels and white wine. Cover the casserole and cook the mussels until all have opened (about 5 min). Drain the mussels, reserving the liquid.
Pour the mussel liquid into the garlic cream and boil for a few minutes to reduce the sauce, adjusting the seasoning with salt and pepper. Pour the hot sauce over the mussels and toss to coat well.
Arrange the mussels in a shallow dish, sprinkle with parsley and serve immediately.
Source
This recipe is my own creation, based on this recipe from L’atelier des Chefs.