Wednesday, January 4, 2012

Mussels in white wine sauce

 You know that?: going to the market and seeing something, thinking NO you don´nt need it... at home: would now like to have this "something"... but you are invited for Dinner today, tomorrow for a Brunch and... and the really "knock out criteria": nobody but you like this "something". Ok who cares! After having beeing craving some days for those Mussels (= my something) I bought them finally! Ok I would have to eat them alone ´cause nobody else in my family likes them but sometime you need to do things only for you :). Is ´nt it?There was a little bit of a rest of white wine in the fridge, some yellow and normal carrots, celery and some green onion... Oh! ...and not to forget some dough for the Baguette ..also waiting in the fridge and delicious to accompain my mussels!
You need (for 3 - 4 persons served as main dish):
- 1 kg Mussels
- 200 ml dry, white wine
- 50 ml vegetable stock
- 125 g crème fraiche
- 1 carrot
- 1 yellow carrot
- 1 small onion
- 2 cloves of garlic
- the green from one green onion
- a small part of a celery
Some oil, salt and pepper to season
To prepare:
1. Wash the vegetables, the onion, the green part of a green onion and the garlic and cut in small cubes
2. Wash and clean the mussels
3. In a big pan heat up to medium heat a good lug of oil
4. Add the vegetables, onion, garlic and sweat for some minutes
5. Add wine and stock and the mussels. Cover and let simmer for about 10 minutes
6. Take out the mussels and keep warm in the 50 C preheated oven.
7. Meanwhile finish the sauce by adding the crème fraiche and seasoning if necessary with salt and pepper and simmer for about 2 minutes
8. Give the mussels on the dishes or in a bowl and pour the sauce over them (eat only the mussels that are open)
Accompain with some fresh Baguette (perhaps self baked...) and a glass of the white wine (if possible the same you´ve used for the sauce....)


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