Mussels in garlic–butter sauce
Mussels frozen 500g
A 10% cream 200g
Butter 30 g
Garlic to taste
Herbs of Provence to taste
1. Garlic peel and finely chop.
2. Melt the butter in a frying pan and add the garlic melkoporublenny, reduce heat and sweat for 1 minute – it is very important not to let the garlic burn.
3. Thawed send mussel stew with garlic. Pepper and add the mixture of French herbs.
4. After 7-8 minutes, pour the cream and simmer for mussels on, until thick cream. If the cream thicken long, you can add a little flour.