Recipe may be halved for smaller quantity
2 x 400 g pkts frozen mussels
2 finely chopped onions
6 cloves minced garlic
300 ml white wine such as Chenin Blanc OR substitute with fish or chicken stock
2 tubs fresh cream ( 500 ml )
A handfull chopped dill
A handful chopped chives
Salt to taste and coarse black pepper. (Mindful of salt as the mussels are salty)
2 skinned tomatoes deseeded and diced into small cubes
Saute your onions garlic for 4 mins until tender. Add wine and reduce the liquid by half by just simmering slowly add salt ( if needed), black pepper, add cream and gently cook up for 2 mins. Add mussels and let simmer and heat through for 4 to 5 mins.
Garnish with a handful of both chopped dill and fresh chives and diced tomatoes. Serve with rosemary and olive focaccia bread. Njoy!
Prepared, tried and tested by Gail Haselsteiner