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Irish Mussels in White Wine and Cream With Warm Crusty Garlic Bread
Irish Mussels in White Wine and Cream With Warm Crusty Garlic Bread
Quick, simple and comforting. Homemade garlic bread is the perfect accompaniment to soak up the sauce.
Ingredients
- 1 kg Irish mussels with white wine and cream 2 packs
- 2 cloves garlic finely sliced
- 1 whole red onion finely chopped
- 1 handful flat leaf parsley roughly chopped
- 1 whole baguette small, sliced on the angle
- 2 cloves garlic
- 1 pinch salt to taste
- 1 pinch chopped parsley from above
Instructions
- In a small food processor blitz the butter, garlic, salt and parsley.
- Preheat oven to 180°c
- Divide the butter between the sliced baguette and place on a baking tray, place in the oven and bake until golden in colour and the butter starts to bubble.
- In a large sauce pan, add 2 tbsp olive oil over a high heat. Once hot, add the red onion, stirring frequently to prevent them burning. Add the garlic for 1 minute. Now empty the pouch of mussels into the pan. Stir well and place a lid on the pan, shaking the pan occasionally. Cook for 5-6 minutes. Once cooked, add the parsley and serve with the garlic bread on the side.
Notes
Remember to discard any mussels that don't open after cooking.
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