Mussels in White Wine Sauce
The only thing better than relaxing at the end of the day in the comfort of your motorhome, campervan or caravan is enjoying a fresh bowl of mussels at the same time.
Words and Images by: MARK HOLLAND and ANTHONY WARRY
INGREDIENTS
- 1kg of black mussels – rinsed, cleaned and de-bearded
- 1 brown onion – peeled, diced
- 3 cloves of garlic – peeled, roughly chopped
- 1 glass of dry white wine
- 50ml of thickened cream
- Pinch of dried chilli flakes (hot)
- 1 fresh small red chilli (medium heat) – seeds removed, sliced
- Good drizzle of extra virgin olive oil
- Thumb-sized knob of butter
- Freshly ground black pepper
- Pinch of sea salt
- 1 bunch of fresh, flat leaf parsley – picked, roughly chopped
METHOD
- Put a large, heavy based saucepan on a high heat, add the oil and butter and fry the onion, garlic and chilli (both dried and fresh) until soft. Season with salt and pepper.
- Add the mussels and white wine and place the lid on the pan and leave for 3-4 minutes until the mussels have all completely opened.
- Now add the cream and very gently stir, taking care not to break the shells or dislodge the mussels from them.
- Cook for a further 2-3 mins until all of the cooking liquid has combined.
- Now throw in the chopped parsley and again gently fold the parsley through the mussels.
- Immediately transfer to a large bowl and serve with crusty bread to mop up the juices.
This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
Category: Cooking
Written: Wed 01 July 2015
Printed: July, 2015
Published By:
