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Mussels with Chervil and Red Pepper https://www.metro.ca/userfiles/image/recipes/Moules-cerfeuil-piment-rouge-1267.jpg PT10M PT15M PT25M
Steam the mussels in the wine, parsley and garlic. Remove the mussels with a skimmer. Strain the cooking liquid and put it back in the pan. Add the other ingredients and cook 7 to 8 minutes. Place the mussels on the pasta and add the sauce.
2
1 lb (450 g) mussels 1/2 cup (125 mL) white wine 1 Tbsp. (15 mL) parsley 1 cloves of garlic, chopped 1/2 cup (125 mL) 15 % cream 1 red pepper, finely chopped pepper to taste sufficient qty, pasta to taste
Mussels with Chervil and Red Pepper

Mussels with Chervil and Red Pepper

Rate this recipe
3 Votes
2
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    mussels
  • 1/2 cup
    (125 mL)
    white wine
  • 1 Tbsp.
    (15 mL)
    parsley
  • 1
    cloves of garlic, chopped
  • 1/2 cup
    (125 mL)
    15 % cream
  • 1
    red pepper, finely chopped

  • pepper to taste

  • sufficient qty, pasta to taste
Imprimer ma sélection

Preparation

Steam the mussels in the wine, parsley and garlic. Remove the mussels with a skimmer.

Strain the cooking liquid and put it back in the pan.

Add the other ingredients and cook 7 to 8 minutes.

Place the mussels on the pasta and add the sauce.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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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