Mussels with cream Ingredients: 1 - onion - 100 g of - butter - 50 g of - flour - 50 cl of - semi-thick or thick crème fraîche chopped parsley pepper - 800 g of - mussels per person - 15 cl of - dry white cooking wine (quantity to be increased proportionally with the quantity of mussels prepared) - 3 cloves of - crushed garlic.
Utensils：- Airfryer version with 1 casserole dish- 1 Set 3 frying pans best frying pans- 1 Kitchen whisk whisks- Buy 1 Wooden spoon 1 pressure cooker- 1 kitchen scales- 1 dish-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Brown the onions in a large Dutch oven or pressure cooker. When they are transparent, pour the mussels to open them with white wine and pepper.
Phase 2
Meanwhile, whip up a roux with the butter and flour.
Phase 3
Collect the juice from the opened mussels by keeping them in the casserole dish to keep them warm.
Phase 4
Little by little mix the roux with the mussel juice.
Phase 5
Add the crushed garlic and let it thicken.
Phase 6
Add the crème fraîche and chopped parsley and leave to heat well to combine (the sauce must not boil).
Phase 7
Check the seasoning (be careful with the salt, the mussels are generally enough to salt the entire dish).
Phase 8
Pour the sauce over the mussels.
Phase 9
Mix on the heat for about 2 minutes and serve immediately in the baking dish.
Phase 10
Dish to serve with rice,potatoes or even plain semolina.
Utensils：- Airfryer version with 1 casserole dish- 1 Set 3 frying pans best frying pans- 1 Kitchen whisk whisks- Buy 1 Wooden spoon 1 pressure cooker- 1 kitchen scales- 1 dish-
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Brown the onions in a large Dutch oven or pressure cooker. When they are transparent, pour the mussels to open them with white wine and pepper.
Phase 2
Meanwhile, whip up a roux with the butter and flour.
Phase 3
Collect the juice from the opened mussels by keeping them in the casserole dish to keep them warm.
Phase 4
Little by little mix the roux with the mussel juice.
Phase 5
Add the crushed garlic and let it thicken.
Phase 6
Add the crème fraîche and chopped parsley and leave to heat well to combine (the sauce must not boil).
Phase 7
Check the seasoning (be careful with the salt, the mussels are generally enough to salt the entire dish).
Phase 8
Pour the sauce over the mussels.
Phase 9
Mix on the heat for about 2 minutes and serve immediately in the baking dish.
Phase 10
Dish to serve with rice,potatoes or even plain semolina.