French-Bistro Style Mussels in Creamy White Wine Sauce

31 05 2010

This is based on the traditional French way of cooking mussels, though I have added the coconut milk for a little bit of Eastern flair. Rob urges you to gratefully accept this recommendation. He gave this one an 8.5/10

Serves 2 | Preparation time 10 minutes | Cooking time 10 minutes

1/3 packet pasta
250g Mussels, de-bearded (with or without shells is fine)
2 Tbsp butter
1 clove garlic, chopped
1 small onion/shallot, chopped
1/3 cup white wine
1 small tin coconut milk (about 100ml)
Handful fresh parsley, roughly chopped
Salt and pepper to taste

1. Cook the pasta according to packet instructions. Unless they’re in Italian, in which case Google is your best friend.

2. Rinse the mussels under running water in a colander and set aside.

3. Heat the butter and fry the garlic and onion until golden.

4. Add the wine and coconut milk to the pan and simmer for 5 minutes, stirring as needed. Add the mussels, cover with a lid for about 2-3 minutes.

5. Your pasta should be done by now, drain it and add to the pot with the mussels, toss gently to coat and then serve in pre-warmed bowls. Garnish with roughly chopped parsley, season with salt and pepper and enjoy.



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