MUSSELS IN WHITE WINE SAUCE RECIPES

Steps:

• Put a large saucepan over a medium heat and add the butter, onion and garlic. Fry off for about ten minutes until everything is lovely and soft. Crumble in the veg stock cube and add the lemon juice.
• Increase the heat, throw in the mussels and the wine and put the lid on the pan. The wine will make steam and start to cook the mussels.
• Once the mussels are nearly all open (about two or three minutes) turn the temperature down to low and add the double cream, parsley and black pepper.
• Slowly bring up the temperature until the sauce starts to bubble – be careful when adding the cream as if it’s too hot it can split.
• Once the mussels are all open, they are ready – don’t leave them on the heat as they will overcook and go rubbery. Discard any that stubbornly refuse to open.
• Serve with a wedge of lemon and lots of crusty bread (and not forgetting more butter).

Steps:

• Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
• Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
• Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
• Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.