Mussels in wine and cream stock

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 3 kg Mussels
  • 2 Onions
  • 3 Garlic cloves
  • 200 g Carrots
  • 1 Fennel Tuber
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 l dry white wine
  • 100 g Whipped cream

Directions

  1. 1

    Clean the mussels and wash them thoroughly. Discard opened mussels. Peel and halve the onions and cut into strips. Peel and slice the garlic. Peel and wash the carrots.

  2. 2

    Clean fennel, wash it. Cut carrots and fennel into slices. Heat the oil in a pot and fry the onions, garlic, carrots and fennel until transparent. Season with salt and pepper. Pour on white wine and 1/2 litre water and bring to the boil.

  3. 3

    Add the mussels, cover and cook over a low heat for about 8 minutes. Pour the mussels onto a sieve and collect the stock. Discard unopened mussels. Measure 500 ml mussel stock and mix with cream.

  4. 4

    Arrange the mussels with the vegetables and pour the stock over them.

Nutrition Facts

KCAL
480 kcal
CARBS
17 g
FATS
17 g
PROTEINS
39 g

Categories & Tags

MiscellaneousSeafoodFish