Mussels Dylan Recipe
1 lb mussels, onion, garlic, white wine cream sauce with parmesan cheese
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Ingredients
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Seafood
Vegetables
Dairy
Liquids
Seasonings
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any dirt or debris. Discard any mussels that are open and do not close when tapped.
- 2
Chop the Vegetables
Finely chop the onion and mince the garlic cloves.
- 3
Prepare the Parsley
Chop the fresh parsley and set aside for garnish.
Cooking
- 4
Sauté the Onion and Garlic
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
- 5
Add Wine and Mussels
Pour in the white wine and bring to a simmer. Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes until the mussels have opened.
- 6
Make the Cream Sauce
Once the mussels are opened, reduce the heat to low and stir in the heavy cream. Allow it to simmer for an additional 2 minutes. Gradually add the grated parmesan cheese, stirring until melted and well combined.
- 7
Season the Sauce
Season the sauce with salt and black pepper to taste. Stir in half of the chopped parsley.
- 8