Scottish Mussels with Cream Recipe
Ingredients:
- 60 fresh mussels
- 1 dessertspoon finely chopped onion
- 1 cup cream
- Black pepper in mill and salt
- 1 ounce butter or margarine
- 1 cup dry white wine
- 1 tablespoon chopped parsley
How to cook Scottish Mussels with Cream:
- Remove the beards from the mussels, scrub them well and rinse in several waters to remove all sand and shell fragments, then put them in a large saucepan with the chopped onion and the wine.
- Put on the lid and cook quickly until the shells open (5 to 7 minutes). Take the mussels out of their shells and keep warm. Discard the shells but keep the liquor the mussels have been cooked in and strain it, then boil it up to reduce by half.
- Take it off the heat, add the cream and parsley together with the butter in small pieces, stirring well.
- Reheat until it is hot but not boiling.
- Put the mussels into a deep dish, pour over the sauce and serve.
Note:
The Scottish Mussels with Cream recipe very easy to prepare and so good!
This recipe for Scottish Mussels with Cream serves/makes: 4
The Scottish Mussels with Cream recipe is adopted from The Traditional Scottish Cookery by Theodora Fitzgibbon 1995.
Main Ingredient: Mussels
Preparation Method: Poached/Simmered
Cuisine: British