We were so blessed that we met Bella in France and we stayed a few nights with her and her family. They invited us with open arms and filled our ever hungry stomach and itchy mouth non-stop.
Here is the recipe:
1 kg mussels
1 white onions (finely chopped)
2 tps of butter ,some extra virgins olive oil
500ml white wine( cooking wines)
Salt,peppers & aromat knorr (seasoning)
Handful finely chopped Parsley
1.First of all, rinse your mussels and make sure you buy mussels that are sealed. Open mussels mean they’re dead and not ok to eat, so if you catch a mussel that’s not sealed while you’re rinsing them, discard it right away.
Then you’ll find a tiny thread hanging out on the side of each mussel, pull that right out. That’s basically how the mussels were hanging and clinging in the water.
2.Take a nice deep sautee pan and here’s the beauty of this mussels recipe–the variations are endless. Add in some butter, olive oil, coconut oil, neutral tasting oil– just chose your favorite. In this case I choose butter and half tablespoon extra virgin olive oil .Then add in the chopped onion with medium fire and sautee for a few minutes.(until it’s turn translucent and brownish)
Now add in your white wines (A dry white is any white wine that isn’t sweet. But for cooking, you want a wine with a high acidity known in wine parlance as “crisp.” Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, and dry sparkling wines are especially good)
let its sheer for few minutes until slightly boil then add mussels, season with salt ,pepper,seasoning and parsley,stir well until all combine and put the lid on. You’ll need the mussels to cook for 5 minutes until you see each mussel has opened up. Remove from the heat.
Serve with French fries and lemon wages.
Bon appétit
Music: