1 Onion (finely chopped)
150ml White Wine
2 Kg Mussels (clean and live)
150ml Fish Stock
Small Tub of Crème Fraiche
Parsley
Salt and Pepper
Knob of Butter
Equipment
1 Large Pan (with lid)
1 SHARP Knife
1 Chopping Board
The Good Bit
- Melt the butter in your pan and add the onion and cook until soft and golden, then add the wine and bring to the boil.
- Add the mussels and cook for 4-5mins, shaking it half way through, lift out the mussels and throw away any that have remained closed (rotten)
- Add the fish stock back to the left over juices and bring back to the boil, once boiling turn off the heat, and add 3 tablespoons of crème fraiche, a handful of chopped parsley and a good sprinkle of pepper (only add salt once you've tasted the sauce as it may not need any)
- Serve the mussels in bowls with the sauce poured over (add a bit of garlic if you like at the onion stage for extra flavour)
