Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 chopped onion
- 4 cloves chopped garlic
- 2 kg mussels, cleaned
- 1 cup dry white wine tea
- 1/2 cup cream tea
- 1/4 cup teaspoon unsalted butter cut into pieces
- 1/4 cup teaspoon of fresh chopped parsley
- Salt and black pepper
- 1 tbsp freshly squeezed lemon juice
Implementation
step 1
Heat the olive oil and butter in a large saucepan over medium-high heat. Sauté the onion and garlic until soft (about 5 minutes).
step 2
Add the mussels, wine, cream, butter and parsley. Season well with salt and pepper.
step 3
Stir well, cover pot and cook until mussels are cooked through and open, about 12-15 minutes.
step 4
Serve the mussels with the juices from the garlic bread casserole.