Clean mussels with a brush under cold running water.
Put orange juice, lime juice, fish sauce, white wine, coriander, garlic and mussels in a large pot. Cover and cook over high heat for a few minutes until shells open.
Remove mussels with a slotted spoon.
Strain cooking liquid, put it back in the pot and reduce by half.
Add cream and simmer 4-5 minutes.
Serve mussels on a bed of pasta and cover with cream sauce.
Throw away the mussels that are closed.
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
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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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