I used to be having a nerve-racking workday after I walked into the kitchen the evening that I made this dish however by the point I walked out of the kitchen, I used to be floating on cloud 9. This dreamy dish rotated my complete day. That’s the facility of an incredible dinner and that’s, in a nutshell, why I began The Rose Desk.
I may actually eat mussels and pommes frites each single week. I simply love the simplicity! To not point out which you could get such high-quality frozen mussels as of late and also you don’t even should thaw them earlier than cooking them. I all the time have mussels in my freezer, which makes this a fast weeknight dinner. This critically takes ten minutes to make and tastes extremely fancy!
The broth is superb. Don’t even contemplate making this with out implausible bread to dip within the broth. You’d be lacking out! With a great deal of garlic, a splash of white wine, rooster bouillon, and a splash of cream, the broth is so creamy and flavorful. I liked it a lot, I even dipped my fries into the broth!
I wrote this up for a dinner serving for one however this recipe simply doubles/quadruples.
Garlic Cream Mussels
1 Tbsp butter
2 Tbsp minced garlic
1 pound mussels
1/2 cup dry white wine
1 rooster bouillon dice
3/4 cup water
Juice of 1/4 lemon
1-2 Tbsp cream
Recent chives or Italian parsley
In a big sauté pan or soup pot set over medium warmth, soften butter. Add the garlic and cook dinner for 2-4 minutes or till barely browned, stirring often.
Add the white wine, bouillon cubes, and water. Deliver to a boil then scale back to a simmer and add the mussels. Cook dinner till the mussels open up, stirring often.
Stir within the cream. Add chives and lemon juice and serve with sourdough bread.