Mussels in white wine and cream

Ingredients

• 400 gmussel meat, from about 1.5 kg in the shell
• 150 mlWhite wine
• 100 mlDouble cream
• 80 gOnion
• 20 gButter
• 120 gWhite bread (4 slices)
• Garlic, parsley, thyme, pepper

How to make it

1. Wash the mussels, pull off the beards, throw away any that are open.
2. Soften the onion and garlic in the butter, add the wine and thyme, bring to the boil.
3. Mussels in, lid on, steam for five minutes until they open, add the cream and parsley, toss briefly.
4. Serve with bread and throw away any mussels that stayed shut.

One tip

The mussels must be closed when you buy them, or close when you tap them.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.