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This French Steamed Mussels recipe includes a white wine and garlic cream broth. It makes a delicious starter or a complete meal; just add crusty sourdough bread
2 tablespoons olive oil
1 tablespoon unsalted butter
1 onion finely chopped
4 garlic cloves finely chopped
2 pounds 1kg mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
1/4 cup unsalted butter cut into pieces
1/4 cup fresh parsley chopped
Salt and cracked black pepper to season
1 tablespoon freshly squeezed lemon juice
Heat the olive oil and butter in a large pot over medium-high heat. Sauté the onion and garlic until softened (about 5 minutes).
Add the mussels, wine, cream, butter, and parsley. Season well with salt and pepper to taste.
Mix well, cover the pot with a lid, and cook until mussels are cooked through and opened, about 12-15 minutes.
Serve mussels and the pan’s juices with crusty or garlic bread.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More