POTJIE N0 2 0R 3
50 BLACK MUSSELS
1 MEDIUM ONION FINELY CHOPPED
2 CLOVES GARLIC, FINELY CHOPPED
30 G BUTTER
50 ML DRY WHITE WINE
2 ML SALT
FRESHLY GROUND BLACK PEPPER TO TASTE
100 ML FRESH CREAM
SOAK MUSSELS IN FRESH, COLD WATER FOR 30 MINUTES. SCRUB SHELLS CLEAN AND PULL OF BEARD. SAUTE ONION AND GARLIC IN HEATED BUTTER IN POTJIE UNTIL TRANSPARENT. ADD PARSLEY, HEATED WINE, SALT AND PEPPER. SIMMER FOR A FEW MINUTES. ADD CLEANED MUSSELS, COVER WITH LID AND SIMMER FOR ABOUT 5 MINUTES UNTIL THE MUSSELS ARE OPENED DISCARD ANY MUSSELS THAT HAVE FAILED TO OPEN. ADD CREAM AND HEAT THROUGH. SPRINKLE WITH MORE CHOPPED PARSLEY AND SERVE WITH POTBROOD
SERVE 6
