Fresh Steamed Mussels With Parsley
|Mussels||2 Pint (1 1/4 Liter)|
|Baking potatoes||4 Large|
|Butter||2 Ounce (50 Gram)|
|Onion||1 Large, finely chopped|
|White wine||5 Fluid Ounce (150 Milliliter)|
|Soured cream||3 Fluid Ounce (75 Milliliter)|
|Parsley||1 Tablespoon, chopped|
1)To ensure that mussels are free of impurities, feed them for 24 hours prior to cooking them. For this, scrun their shells and place them in a trough of cold water. Flour the surface of the water.
2)Place potatoes in oven to bake.
3)In a large saucepan, melt butter and saute onions until tender but not brown.
4)Drain and rinse mussels. Discard the open ones and add the good ones into the saucepan. Also add in white wine.
5)Let mussels steam covered over increased heat.
6)Remove pan from heat when almost all mussels open and insides are pink or orange.
7)Halve the baked potatoes and spoon over mussels on top.
8)Reheat cooking liquor and add in soured cream. Warm and pour over potatoes.
9)Garnish with chopped parsley and serve with French crusty bread.