Creamy Mussels

Ingredients

• 2 kg mussels
• 1 onion
• 1 Garlic clove
• 1 EL Butter
• 150 ml dry white wine
• 100 ml Vegetable broth
• Salt
• Pepper
• 100 ml heavy cream
• 2 EL freshly chopped parsley

Instructions

1. 1.

   Wash the mussels thoroughly under running water and remove the beard. Discard any that remain open. Peel and finely dice the onion and garlic. Sauté in hot butter until translucent. Deglaze with wine and broth, season with salt and pepper, and bring to a boil. Add the mussels to the liquid, cover, and steam for about 8 minutes until they open; discard any that do not open.

2. 2.

   Lift the mussels from the liquid with a slotted spoon and arrange them in pre-warmed bowls.

3. 3.

   Add the cream to the liquid and let it reduce slightly. Stir in the parsley, taste, drizzle some over the mussels, and serve the remainder on the side.