Mussels in White Wine Sauce
Appetizers • French
Description
It’s best to use a wine with a bold flavor, like Riesling, which will stand out in combination with saffron and lemongrass.
Ingredients
- Pasta shells 0 lbs
- Dry White Wine 15 fl oz
- 10% cream 5 fl oz
- Saffron a pinch
- Garlic 4 cloves
- Cilantro 0 oz
- Lemongrass 1 stalk
- Butter 0 oz
- Cayenne Pepper a pinch
- Bay leaf 1 piece
- Salt to taste
- Onion 1 head
Step-by-Step Guide
Step 1
Finely chop the onion and garlic. In a deep skillet, melt the butter and sauté the onion and garlic until soft. Pour in the wine, add the bay leaf and stalk of lemongrass, and simmer on low heat for ten minutes.
Step 2
Then add the mussels to the skillet and cook until they open. Discard any that do not open immediately without hesitation.
Step 3
Transfer the opened items to a separate bowl, strain the broth into a saucepan and place it over low heat, adding cream, a pinch of saffron, and cayenne pepper.
Step 4
Cook the sauce for five minutes, taste it, add salt if needed, mix in finely chopped cilantro, and pour the sauce over the mussels.
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