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  • Mussels in wine garlic sauce recipe

Mussels in wine garlic sauce recipe

Posted on Mar 28th, 2022
by Matthew
Categories:
  • Recipes

Mussels in Wine Garlic Sauce recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Mussels in wine garlic sauce recipe. Read more below.
Mussels in wine garlic sauce recipe, recipe Rating: 4.5
Number of votes:101



Ingredients

2 kg mussels
1 tbsp olive oil
5 clove(s) garlic
2 medium carrots
3 stick(s) celery
400 g tomatoes, canned
250 ml white wine
250 ml fish stock
250 ml cream
1  juiceof 1 lemon
2  bay leaves
8  juniper berries
5  chili peppers, dried (or some chillie powder)
salt, pepper
1  lemon, cut in wedges, to garnish
some parsley


Instructions

Clean mussels properly and remove beards.

Chop onion and garlic, cut carrots very finely, chop celery into small pieces.

Heat oil in a large pot and add onion, garlic and vegetables. Cook well until soft.

Add tomatoes, then white wine and fish stock. Add bay leaves, juniper berries, chilies (or powder) and a little salt and pepper, then let it simmer for about 20 minutes.

Add cream and season to taste with some sugar and lemon juice.

Now add the mussels, bring to a boil, cover pot with the lid and cook for about 10 minutes. Shake pot a few times.

Arrange mussels and some broth on plates, add a piece of lemon and sprinkle with some parsley. Serve with baguette.


Preparation time:

ca. 1 hr

Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Featherbed eggs recipe Stuffed mushrooms with vermouth recipe Mussels in white wine recipe Mussels in saffron sauce recipe


Reference: Mussels in wine garlic sauce recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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