Creamy Gar­lic Mus­sels

Post - - RECIPES -

1 onion

3tbs but­ter

50ml olive oil

3 fresh minced or chopped gar­lic 1 cup semi-sweet white wine 1kg half shelled mus­sels

1 cup white ched­dar

1 cup yellow gouda

2tsp su­gar

2 pota­toes boiled and mashed 3 cups milk

Milled black pep­per

250ml fresh cream Thyme (op­tional)

Saute onions in olive oil and but­ter. Add fresh chopped gar­lic and some thyme (op­tional). Sim­mer on low un­til onions have soft­ened. Add 1 cup white wine and leave this to sim­mer on low. Add mus­sels and mix for 5 min­utes on low heat. Set aside.

Roux and sauce:

Add 50ml but­ter to a saucepan. Add 1tbs flour and saute. Add 3 cups milk and keep stir­ring with a whisk till it gets creamy. Add the gouda and ched­dar.

Add salt to taste, su­gar and black pep­per, then add fresh cream to this mix­ture. Add mash pota­toes to the sauce and use a hand blender – blend till sauce is thick and creamy. Add mus­sels to the sauce mix and sim­mer on low for a fur­ther 10 min­utes mix­ing gen­tly. If the mix­ture is too thick then more milk can be added. Serve with toasted french bread.

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