MUSSELS WITH ONION, GARLIC, CARROTS & CREAMSAUCE ! Mussels tastes delicious and it’s so easy to make. COMMON MUSSELS or ”Mytilus Edulis” are called ”Bluemussels” here – perhaps because of their colour of their shells. We had them for dinner in the garden on a warm summer afternoon! ”Keep it simple”. Mussels come ”live” in their shells. Be sure to buy them from a reliable fish market/store. Like other shellfish, they are very perishable, use them as soon after purchase as possible. Store in refrigerator until you eat them. Buy mussels with unbroken, tightly closed shells, or shells that close when touched. 18-24 mussels per serving (1/2 kg per serving). Fish and shellfish is very healthy. Enjoy. Ingredients: 2 kg Common Mussels; 1-2 garlic gloves; 300 g fresh carrots; 2 onions; ¾ cup bouillon (or a glas dry whitewine); 1 cup heavy cream; dill; butter (or olive oil); salt & pepper. Serve with bread.
HOW TO DO: MUSSELS: Rinse mussels well with running cold water to remove any sand. Discard any mussel that remain open. Scrub the shells clean with stiff brush. Scrap off any losse barnacles with a knife. Pull or clip off the beards. VEGETABLES: Clean onion, garlic, carrots. Mince garlic gloves. Onion diced. Carrots diced.MUSSELS & SAUCE: In big saucepot in hot butter (or oil) , cook onion and garlic until tender, stirring occasionally. Add and cook carrots, stirring. Add liquid and over high heat, heat to boiling. Add mussels, heat to boiling. Reduce heat to low. Cover and simmer, stirring occasionally, until mussels open, about 5-8 minutes. Serve mussels in their shells in bowls. Sprinkle with dill. Serve bread also. Keep it simple – easy and healthy dinner! MUSSELS WITH ONION, GARLIC, CARROTS & CREAM SAUCE. Bon appetit !