The most versatile dish that can work with so many sauces.
Literally add any sauce of your choosing - pesto, tomato paste, cream, and it'll turn into a wonderful twist.
Ingredients
Fresh Mussels - I've only ever used ones from New Zealand, but as long as they're fresh and flavorful!
Garlic
Olive Oil
Butter (Optional)
Cream (Optional) or Other Sauces
Seasoning
Herbs of your choosing.
White Wine
Preparation
Finely dice the garlic.
There's no real need to prep the mussels unless you're concerned about sand :)
Heat up your pan/wok (I prefer the latter, easier to work with) - and add in some olive oil.
Stir fry the garlic first, then work in your mussels. Cook them down for a short while, then add in the white wine.
Cover the pan/wok with a lid and let the white wine cook off. This will also help steam the mussels so they're less dry.
After a few minutes, take the lid off. There should still be wine/water in the pan, so at this juncture you can feel free to make or add any sauce or seasoning of your liking. Cream, pesto, salt and herbs makes for a wonderful pesto-white-wine mussels dish!
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