blue veined

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blue veined

blue veined




blue veined
blue veined



Ingredients
Number of persons
-
2
+

2 kg of mussels

25 cl white wine

20 g butter

1 stalk of celery

2 onions

1/2 bunch of parsley




Preparation
Total Time: 30 min
Preparation time: 20 min
Cooking time: 10 min
Clean the mussels well.
Thinly slice the 2 onions, then cut the celery into small pieces.
Fry the onions and celery in the butter for about 5 minutes, stirring constantly.
Pour in the mussels and the white wine. Mix well.
Remove the stalks, then coarsely chop the parsley and add it. Cover and cook over medium heat for 10 minutes. Stir occasionally.
At the end of cooking, the mussels must be all open.

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