Wash mussels and cut off beards (byssuses).
Pour water and white wine in a deep pot. Season and bring to a boil.
Add mussels, cover and cook 5 to 7 minutes or until shells open. Stir them from time to time for even cooking.
Remove mussels and discard any unopened shells. Remove mussels from shells.
Strain cooking liquid. Reserve 60 mL (1/4 cup).
Brown garlic in oil and butter in a saucepan. Season with marjoram, parsley and pepper.
Slowly add cream soup, milk and reserved cooking liquid.
Cook over medium heat, stirring constantly until smooth and creamy.
Add mussels and cooked spaghettini to the sauce.
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
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.
Sorry, an error has occurred. Please refresh the page.