For a dinner in a dash, Warren thinks mussels.
|1 Tbsp||Olive oil|
|1||Onion, finely sliced|
|3 cloves||Garlic, crushed|
|24||Mussels, cleaned (Main)|
|⅓ cup||White wine|
|1 handful||Fresh parsley, chopped|
|4 servings||Sourdough bread, grilled, or crunchy French bread|
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- Heat olive oil in a large saucepan. Add onion and garlic with salt and gently fry until soft.
- Add mussels and stir constantly over medium heat until they start to open. Add white wine, cover and steam until mussels are just cooked.
- Remove mussels to a warm oven. Add cream to cooking liquor and reduce to thicken. Return mussels to sauce, add a large handful of chopped parsley and toss. Serve with grilled sourdough or crusty French bread.