Ingredients
Scale
- 2 pounds (1 kg) of fresh mussels
- 2/3 cup (150ml) of champagne
- 1/2 cup (100ml) of cream
- 1 carrot
- 1 parsnip, parsley root el. similar.
- 1 small onion
- 1 clove of garlic
- 1 bunch of parsley
- 1 bunch of dill
- a splash of olive oil
- Salt
Instructions
- Clean / Scrub the mussels thoroughly (we do not want to get sand in our clam sauce) and discard the broken and dead mussels
- Chop onion and garlic and slice carrots and parsnips into small cubes of 3 × 3 mm
- Sauté onion and garlic in the oil and add carrot and parsnip when the onions are clear
- Add the champagne and turn up the heat
- When the champagne is boiling, add clams and put the lid on
- Shake the pan a few times and add the cream after a few minutes
- Cook for app. 5 minutes – When the mussels are open and the meat has texture like a red steak, they are ready (if some mussels have not opened, discard them)
- Add dill and parsley at the last minute
- If needed, remove mussels with a slotted spoon and reduce the sauce a bit.
- Serve immediately with a lump of good bread
- Prep Time: 20 mins
- Cook Time: 15 mins