Zutaten für Ahoy There Moules Marinires French Sailor's Mussels
- 2 pounds fresh mussels, cleaned
- Garlic Cloves
- 1 medium onion, chopped
- Dry White Wine
- 4 tablespoons butter (or olive oil, or a combination)
- Fresh Herb
- 1/2 cup heavy cream
- Salt And Pepper
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Zubereitung von Ahoy There Moules Marinires French Sailor's Mussels
- Clean mussels thoroughly. Discard any that are open and don't close when tapped.
- Melt 4 tablespoons of butter (or olive oil, or a combination) in a large pot over medium heat.
- Add 1 chopped onion and sauté until softened, about 3 minutes.
- Add 4 cloves minced garlic and cook for 1 minute more until fragrant.
- Pour in 1 cup of dry white wine and 1/2 cup heavy cream.
- Add 1/4 cup chopped fresh parsley and a pinch of salt and pepper.
- Add 2 pounds of cleaned mussels to the pot.
- Cover the pot and cook for 5-7 minutes, or until the mussels open. Discard any that remain closed.
- Serve immediately with crusty bread for dipping and/or frites (fries).
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
12g
Fat
112g
Carbs
9g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Appetizers Main Dish Seafood Vegetables French Easy European Steam Dinner Party Finger Food Heirloom Historical Holiday Event Romantic Belgian Dietary One Dish Meal Low Calorie Low Carb Valentines Day Mussels Low In Something Shellfish Onions Taste Mood Number Of Servings Presentation Served Hot Technique
