Brush, wash and debeard mussels. Put them in a big pot. Discard damaged mussels.
Add white wine and garlic.
Cover and cook on high heat for 4-5 min. or until mussels open. During cooking, stir mussels with a spoon to make them open, discarding any that remain closed.
Remove and set aside.
Add cream, salt, pepper and parsley to cooking liquid in the pot. Simmer 4-5 min. to reduce sauce slightly.
Top mussels with sauce and garnish with scallions.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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