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Mussels in White Wine Sauce

Serve this flavourful soup with lots of crusty bread to mop up the sauce.

15 g butter
125 ml spring onion, sliced thinly
5 ml crushed garlic
800 g mussels in the half shell
10 ml corn flour
250 ml cream or coconut milk/cream
125 ml dry white wine
2.5 ml salt
freshly ground black pepper

To serve
parsley, finely chopped
lemon wedges

  1. Melt the butter in a large saucepan over a medium heat.
  2. Add the spring onion and garlic and stir-fry over a medium heat. 
  3. Tranfser the wine, salt and black pepper to the saucepan.
  4. Combine the corn flour and a little of the cream in a small mixing bowl and make a paste.
  5. Transfer the cream mixture to the saucepan and add the wine.
  6. Cook while stirring until the sauce has thickened.
  7. Add the mussels to the saucepan and increase the heat to high.
  8. Cook for a minute or two, then turn down the heat to a simmer to heat through the mussels.
  9. Taste the sauce and adjust the seasoning if necessary.
  10. Serve the mussels with lemon wedges and crusty bread to mop up the sauce.

Order fresh mussels (pictured above) from a fish monger and cook as follows;

  1. Wash the mussels under cold, running water in a colander in the basin. You might need to use a brush to get off any sand or grit. Also remove the hairy beard that sticks out of the shell.
  2. Transfer the mussels to a steamer and steam the mussels for five minutes.  
  3. Transfer the mussels to a colander and discard any mussels that are still closed.
  4. Add the mussels to the sauce at step 6.

4 servings.

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