Steaming Mussels
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Steaming hot mussels in white wine and fresh cream
Steaming hot mussels in white wine and fresh cream
Make sure that the mussels are closed and fresh. Pull out the “beards” and wash them well with cold water.
- Prep Time 20 Minutes
- Cook Time 30 Minutes
- Total Time 45 Minutes
- Serves 2 People
- Calories 950 kcal
Ingredients
- 1kilo of fresh mussels
- 1tablespoon of butter
- ½ onion, finely chopped
- 1 fresh onion, finely chopped
- ½ cup of dry white wine
- 1tablespoon lemon scraping
- 1 tablespoon of dill, finely chopped
- 1 tablespoon of parsely
- ½ cup of fresh cream
- Salt
- Freshly ground black pepper
Instructions
- Place the onions and the batter in a large pot and sauté slightly.
- Add mussels and wine, cover the pot and cook in medium heat for about 4 minutes.
- Add the dill, parsley, fresh cream, pepper and lemon scraping and let it simmer for 2-3 minutes.
- Add salt and pepper and serve immediately.
Notes
Make sure that the mussels are closed and fresh. Pull out the “beards” and wash them well with cold water.Throw away all mussels which do not open.Accompany the plate with Cypriot village rusk, which has been splashed with olive oil and baked in the oven.
English 
Greek