Wash the mussels and remove the beards.
Pour the water, white wine and lemon juice in a deep cooking pot; bring to a boil.
Add the mussels, cover and cook for 3 to 5 minutes or until they open.
Remove the meat from the shells, strain the liquid; reserve 60 mL (1/4 cup).
Brown the garlic in the butter and season with marjoram, parsley and pepper.
Gradually add the cream soup, the milk, and the liquid from cooking the mussels.
Cook over medium heat and stir until it is creamy and homogenous.
Incorporate the mussels and spaghettini in the sauce.
Accompany with broccoli florets and julienned peppers.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© 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.
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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