It is wonderful for an appetizer or a light lunch, and excellent with some crusty bread.
42.25 OZ / 1200 G French mussels
8.75 OZ / 250 G butter
7 OZ / 200 G onions
0.75 OZ / 20 G garlic
0.35 OZ / 10 G thyme
2 PIECES basil
8.75 OZ / 250 G white wine
7 OZ / 200 ML cream
1 TSP salt
1 TSP black pepper
Clean the French mussels with cold water. Peel onion and garlic.
Quarter onions and add both to the mixing bowl. Chop for 5 seconds / speed 5.
Use spatula to scrape down the sides of the bowl.
Weigh out butter in an extra bowl on the lid.
Add 1 tbsp of butter and thyme to the mixing bowl.
Remove the measuring cup, roast for 5 minutes / 265°F|130°C until fragrant.
Add white wine to the mixing bowl. Place French mussels in the steaming tray.
Steam mussels for 10 minutes / 212°F|100°C.
Take off the steaming tray and set it aside.
Add cream, basil, and the rest of the butter to the mixing bowl.
Cook sauce for 4 minutes / 212°F|100°C. Pour sauce over mussels.
Enjoy your meal!
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