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|Mussels Moorings Style|
"This is a completely popular recipe round my house and yields the quality mussels in cream and wine sauce that I've ever had. Easy, amusing and a high-quality deal with."
- half onion, diced
- 1 bay leaf
- 1 clove garlic, chopped
- 2 tablespoons finely chopped carrot
- 2/three cup fish inventory
- 2/three cup dry white wine
- 4 kilos fresh mussels, scrubbed and debearded
- 2/three cup heavy cream
- salt and pepper to flavor
|Prep : 10M||Cook : 4M||Ready in : 20M|
- In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook dinner for approximately 5 minutes to melt the carrot and onion.
- Add the mussels to the boiling combination, cowl, and cook dinner over excessive warmth until the mussels open, approximately 5 minutes. Shake the pan once in a while to help them cook dinner evenly.
- As soon as the mussels have opened, take away them with a slotted spoon and set apart. Remove the bay leaf from the broth, and stir inside the heavy cream. Heat through, however do now not boil. Taste, and season with salt and pepper. Salt might not be vital relying at the saltiness of your fish stock.
- Place mussels into serving dishes, and spoon broth over them to serve.
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