Mussels in garlic sauce
Composition / ingredients
2
Servings:
Step-by-step cooking
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First we need to thoroughly rinse the mussels. Then we put them in cold water and heat them over low heat. When heated, the flaps of the mollusks should open. Those mussels whose flaps will not open are not suitable for food, and they will have to be thrown away.
We will separate one leaf from each mussel. It is also necessary to remove now from each mussel a "bag" with dirty liquid. Only mussel meat should remain in the shells.
Heat about 100 grams of water in a frying pan, and put mussels in it. Add butter and a little salt. Next, after a minute, add finely grated or crushed garlic and cream. Stir and simmer this mass in a frying pan until it thickens slightly.
Next, remove the mussels from the pan and put them on a plate, and continue to simmer the sauce. Add chopped parsley, salt and ground black pepper to the sauce. If the sauce is too thick, you can add a little cream or water. Stirring, cook for a couple more minutes and the sauce is ready.
Now pour the mussels sauce and decorate the dish with lemon slices. This dish is best served on the table, laying out mussels on salad sheets.
Mussels in garlic sauce are ready. I think this food will not leave anyone indifferent.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Leaf salad - 14 kcal/100g
- Salt - 0 kcal/100g
