Mussels with garlic
Mussels with garlic, mussels à la Normande or mussels with cream are different names for this dish.
It is cooked in two stages: the garlic sauce and cream and the mussels are cooked apart, then served together.
The recipe contains white wine but it may be omitted completely.
- 2 kg mussels
- 2 onions
- 1 glass white wine optional
- 200 ml cream
- 50 g butter
- 1 tsp thyme
- 2 cloves garlic
- salt & pepper
clean the mussels
peel and mince the onions
peel and mince the garlic
Cooking the sauce:
sauté 1/3 of the onion and garlic in butter
add thyme, cream and white wine
let the sauce reduce over medium heat
season with salt and pepper
to get a nice smooth sauce without garlic and onion pieces, sieve the sauce (optional)
Cooking the mussels:
sauté the remaining onion and garlic with thyme in butter
add the mussels, season with salt and pepper and cook 6-7 min.
stir the mussels stir 2-3 times
serve mussels in a soup plate and pour the sauce over the mussels