Defrost the New Zealand mussels precooked in the refrigerator for 12 hours before cooking.
In a large saucepan, sauté the onion and garlic in butter until they become translucent.
Pour in 200ml of white wine and add the fish sauce or salt.
Add the mussels, cover the pan, and steam them for 10 minutes.
Once done, remove the mussels and set them aside.
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.
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.
Finally, pour the sauce over the mussels and serve.
Ingredients
Directions
Defrost the New Zealand mussels precooked in the refrigerator for 12 hours before cooking.
In a large saucepan, sauté the onion and garlic in butter until they become translucent.
Pour in 200ml of white wine and add the fish sauce or salt.
Add the mussels, cover the pan, and steam them for 10 minutes.
Once done, remove the mussels and set them aside.
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.
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.
Finally, pour the sauce over the mussels and serve.