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Mussels with garlic and parsley

Photo: Øystein Klakegg
20 - 40 minutes Simple
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Ingredients
servings
    • 1 kg mussels (less or more as preferred)
    • 2 cloves of garlic, whole
    • 2 dl white wine
    • 1.5 dl double cream
    • 1 bunch curly-leaf parsley, chopped
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Procedure

  1. Put the whole cloves of garlic in a heated large pan. Add 2 dl white wine and boil for around 8 minutes. Add the cream and continue to boil until the cream leaves a residue on the spoon.
  2. Add the mussels and chopped parsley. Put on a lid, turn up the heat and steam the mussels for 2-3 minutes.
  3. Serve the white-wine steamed mussels in deep bowls.