Yields4 Servings
 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, sautΓ© 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

Directions

1

Defrost the New Zealand mussels precooked in the refrigerator for 12 hours before cooking.

2

In a large saucepan, sautΓ© 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.

Steamed NZ Mussels in Wine and Garlic