59
INGREDIENTS
- 1 kg mussels
- 1 tablespoon flour
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 2 tablespoons butter
- ½ cup dry white wine
- ½ lemon, juiced
- 1 cup cream
- smoked paprika, to taste
- salt and pepper, to taste
METHOD
- Heat the butter in a pot over medium heat. Once melted, add in the onions and garlic.
- Sauté the onions and garlic until soft.
- Increase the heat to high, pouring in the wine. As the wine starts steaming, add your mussels to the pot and cover with a lid.
- Allow to steam for two minutes, and scoop the mussels out of the pot, leaving the liquid. Reduce heat to medium.
- Mix the flour into the cream until smooth and lump free. Pour this into the pot and stir in the remaining ingredients.
- Stir the sauce until it thickens and adjust seasoning to taste.
- Add the mussels back into the sauce, toss and serve warm with a garnish of fresh parsley.