- 2 pounds fresh mussels
- 3 cloves garlic, finely chopped
- 1/2 cup fresh parsley, chopped
- 3/4 cup heavy cream
- 2 tbsp yellow onion
- 1 cup white wine
- 2 cups chicken stock
- 1 teaspoon thyme
- 1 teaspoon lemon juice
- 1 teaspoon salt
- pinch of red pepper flakes
- 2 tablespoons butter
- 2 tablespoons olive oil
-Add mussels, cream, wine, chicken stock, lemon, salt, thyme and red pepper flakes. Stir a few times, cover and and cook for 10 minutes over medium heat until mussels open.
-When mussels open, turn off heat and transfer mussels and some of their broth into a serving bowl. Top with fresh parsley.
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