Madagascar mussels

Składniki

2 kg / 4 lbs mussels

3 tbsp butter

1/3 cup chopped French shallots

3 cloves garlic, minced

3 tbsp cognac or brandy

5 tbsp Madagascar green peppercorns, drained (1 can of 55 g / 1.94 oz)

1 4/4 cups dry white wine

1 4/2 cups 15% cooking cream

3 tbsp Dijon mustard

3 tbsp chopped fresh parsley

Salt and pepper to taste

Garnish with chopped shallots

Wskazówki

Clean and wash the mussels (open mussels are not good)

In a large saucepan, melt the butter over medium heat, sauté the French shallots and garlic for about 1 minute. Add the brandy and green pepper, then add the white wine and reduce by half.

Add the mussels, cover, cook over high heat for 4-5 minutes or until the mussels open. During cooking. stir the mussels with a spoon so that they open. Discard any unopened mussels.

Using a slotted spoon, remove the mussels, place them in a colander and set aside. Keep the cooking juices in the saucepan and add the cream, mustard, sait, pepper and parsley. Mix with a whisk and simmer for 6-7 minutes to reduce the sauce and obtain a creamy consistency. Place the mussels in the bowls, coat the mussels with sauce and garnish with chopped shallots.

Serve with fries and croutons.

Notatki

I was asked if I had a recipe for Madagascar mussels on my blog. Hum! No! Since I couldn't find a recipe. I used a recipe for Madagascar snails found on the Métro website and converted it into a recipe for Madagascar mussels. A lovely sauce with cream, cognac, wine and green pepper. A velvety taste and an unforgettable flavor. We really

enjoyed this version. Nathalie, this is for you…..

Ingredients