20 g butter
6 cloves garlic
1 small onion finely diced
200 ml white wine
1/4 cup finely chopped parsley
150 ml cooking cream
1 tsp freshly ground black pepper
1 Tbsp fish sauce or 1 tsp salt
1
Defrost the New Zealand mussels precooked in the refrigerator for 12 hours before cooking.
2
In a large saucepan, sauté the onion and garlic in butter until they become translucent.
3
Pour in 200ml of white wine and add the fish sauce or salt.
4
Add the mussels, cover the pan, and steam them for 10 minutes.
5
Once done, remove the mussels and set them aside.
6
Bring the cooking liquid to a boil, then add the cream and half of the parsley. Keep it at a vigorous simmer until it has reduced by half.
7
Strain the reduced liquid into another pan and add the remaining parsley. Simmer for a few more minutes while you arrange the mussels in a serving bowl.
8
Finally, pour the sauce over the mussels and serve.
Ingredients
20 g butter
6 cloves garlic
1 small onion finely diced
200 ml white wine
1/4 cup finely chopped parsley
150 ml cooking cream
1 tsp freshly ground black pepper
1 Tbsp fish sauce or 1 tsp salt