Steaming hot mussels in white wine and fresh cream
21 Jan 2013
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.
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
Freshly ground black pepper
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.