Mussels with Parmesan and butter in wine are absolutely delicious. Mussels with capers and more garlic — too. Very simple, very tasty, you can freeze.
- 500 g peeled mussels
- butter
- olive oil
- parsley greens
- Parmesan or pecorino
- 5-8 cloves garlic, peeled and chopped
- sea salt and freshly ground black pepper
- 100 ml of dry white wine
Heat a frying pan, add the cream and olive oil, garlic and cook until intensely smelling, 1-3 minutes. Add mussels, pour in 100 ml of wine and simmer over high heat until most of the water evaporates. Add chopped parsley, simmer under the lid for another 5 minutes.Sprinkle the finished mussels with grated Parmesan. For everything — no more than 10 minutes.
The second option is to brown garlic and parsley in oils, add a handful of capers. In a minute, add mussels, pour in wine and simmer for 3 minutes over high heat.
Heat a frying pan, add the cream and olive oil, garlic and cook until intensely smelling, 1-3 minutes. Add mussels, pour in 100 ml of wine and simmer over high heat until most of the water evaporates. Add chopped parsley, simmer under the lid for another 5 minutes.Sprinkle the finished mussels with grated Parmesan. For everything — no more than 10 minutes.
The second option is to brown garlic and parsley in oils, add a handful of capers. In a minute, add mussels, pour in wine and simmer for 3 minutes over high heat.
