2 people for dinner or 4 as a starter
2 kilo of fresh mussels
1 large yellow onion
2-4 garlic cloves
200 mL of dry white wine
200 mL of cream
300 mL of vegetable broth
1 bay leaf
1 bunch of fresh parsley
- Pour cold water into the kitchen sink and add 1 Tbsp of all purpose flour. Stir to dissolve the flour. Don’t worry if you have any lumps. Add mussels to sink, discard any that has broken shell. The mussels will open up to “eat” the flour so all the sand and dirt will come right out and end up in the sink.
- After 5 minutes, rinse the mussels in cold water.
- If any of the mussels have a “beard” just pull off the beard. The mussel can fight against you, but they usually let go if you make a firm pull.
- Coarsely chop the onion and the garlic cloves and put into a large pot.
- Cut of the parsley stalks and add to pot with the bay leaf. Pour in wine, cream and vegetable broth.
- Bring to a boil and add mussels, and cover with lid. Note: The liquid do not need to cover the mussels as some will just be cooked by the hot steam.
- Bring back to a boil and reduce heat. Simmer under the lid until the mussels have opened, about 5 minutes. Stir once.
- Discard any mussels that didn’t open
- Cut over parsley and serve. Pour some of the hot liquid into each serving and serve with bread that is lovely to dip into the broth.