Mussel in white wine and cream sauce

 Really easy to make dish, excess sauce should be kept for use in soup or as sauce for other dishes like fish or scallop.

 

Mussel in white wine and cream sauce

1. Wash mussel very well.

2. Sweat onion until golden in butter and olive oil, add a cup of white wine, boil to reduce to half.

3. At high heat, pour in mussel and cover with lid, shake to mix well.

4. When most mussels are open, add 1/2 cup of cream to enrich sauce, no seasoning is needed as the juice from mussels is salty enough. Serve in the pan to keep warm.