An easy, fast and very tasty version of them steamed mussels. With garlic that highlights their taste, and with a velvety sauce. So if you like steamed mussels, then get a slice of bread, and try this suggestion by diving and enjoying !!!!
- 1 kg of washed mussels
- 1 chopped onion
- 4 tablespoons chopped garlic
- 200g white wine
- 125 g sour cream
- 1 branch rosemary
- 3 tablespoons butter
- Or chopped parsley
- Wash the mussels with the brush and remove the hair.
- Put the butter in a saucepan and lightly sauté the onion and garlic together with the rosemary. Then put the mussels, leave for 1 minute with the lid closed to steam.
- Quench with wine and close by shaking the pot for 1 minute. Open the lid, remove the rosemary and any mussels that have not been opened, and add the cream. Leave the mussels for another 1-2 minutes.
- Serve with chopped parsley.
-mussels should not be left on the fire for more than 5 minutes because they tighten and become like "chewing gum". To be velvety tender and soft, 3-4 minutes is fine.
- impose the garlic on the mussels because it highlights them
- If the leek is of the season, add a little to the sauté for extra aroma and taste.