Mussels with creamy sauce

Mussels with creamy sauce

Category: Fish dishes

Ingredients
green mussels on shells	500g
bulb onions	1 small onion
garlic	2 teeth
white wine	150ml
saffron	pinch
oregano	taste
black pepper	taste
cream	300ml
grated cheese	250-300g
lemon juice	half a lemon

Cooking method

• First you need to defrost the mussels. Of course, if you have fresh ones, then it's cool, we don't grow them like that)
• Cooking the sauce. Crush the garlic with the back of a knife, finely chop the onion. In a deep saucepan, heat the olive oil, fry the garlic until golden brown and smell confident, the main thing is not to burn it. Then add the onion there.
• While the onions are fried, soak the saffron in the wine. If you don't have saffron, it doesn't matter, you can simply exclude it, it gives a beautiful color to the sauce, and a subtle taste, so that nothing bad will happen.
• When the onion is golden, pour in the wine (with or without saffron) and evaporate a little so that all the alcohol evaporates. Stir! Then add spices, here, too, everything to taste, you can add oregano, marjoram, basil together or one thing. We do it with oregano and black pepper, sometimes with basil. If you like it more spicy, you can add a pinch of chili.
• Pour in the cream. Fat content depends on your preferences and any diets. We used 10%. Stir again, bring to a boil and boil a little to thicken the sauce. The sauce is ready. We set it aside to cool down a little, and we ourselves are preparing the mussels.
• They must be rinsed well, as there may be sand and pieces of shells inside. And put the meat up on a baking sheet. Put a little sauce in each and gently sprinkle with grated cheese on top. And in the oven, preheated to 200 degrees, for 10 minutes. When the cheese begins to change color and bubble, you can take it out. We usually serve on large dishes for all guests. Pour the prepared mussels with lemon juice before serving.

The dish is designed for

for 4-6 servings

Time for preparing:

40 minutes