Creamy Garlic Mussels
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
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.