Roasted vegetables: Roasted or grilled vegetables, such as asparagus, zucchini, or cherry tomatoes, can be a great complement to the mussels. Salad: A crisp green salad with a simple vinaigrette can help cut through the richness of the dish. What to serve with mussels cooked with white wine, garlic & cream.Ĭrusty bread: Serve some crusty bread or baguette slices to mop up the delicious cooking liquid.įries: Classic French fries are a popular accompaniment for mussels, especially in Belgium. You can use pouring, whipping or heavy cream here. ![]() The cream makes this dish indulgent and tempers all the other flavours.Good white wine – the mussels steam in the white wine broth absorbing the flavour (you could substitute this with fish or seafood stock if you don’t drink alcohol but this will affect the taste profile).Fresh flat-leaf parsley and thyme leaves are my herbs of choice with this dish.Shallots are the perfect base for this dish but use a brown/white onion if you cannot source shallots.See the instructions above on how to clean them if not. You only need a few simple ingredients to make this mussel recipe. ![]() What you need to make a pot of mussels with white wine, garlic & cream? A lovely loaf of crusty bread is imperative to serve with these mussels to mop up the delicious sauce. I’ve also added a glass of the Limestone Hill to the recipe because you want to put the best wine in it too. Have everything ready before you get going – I love to pour myself a glass of wine to enjoy the process. This recipe feeds two people and takes about 10 minutes to make. Your cleaned mussels are now ready to be cooked according to your mussel recipe.Discard any mussels that are still open or have broken shells.After soaking, drain the mussels and give them a final rinse under cold running water.This helps to remove any sand or grit inside the shells. Soak the cleaned mussels in a large bowl of cold water for 20-30 minutes. ![]() Grab it firmly and pull it out towards the hinge end of the mussel. The beard is a small tuft of fibres that protrudes from the shell.
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