Ingredients

• 400 g mussels
• ½ x garlic baguettes
• 1 clove garlic
• ½ x red onion
• ⅖ dl dry white wine
• 1 dl cream
• ¼ x lemon
• 2 tbsp fresh basil

Method

1. Note! If you don't have a splash of white wine in your fridge, you can, for example, use apple juice instead.
2. Rinse and wash the mussels well. Discard any shells that are damaged or do not close if you carefully hit them against the kitchen counter.
3. Bake the garlic baguettes according to the instructions on the package.
4. Mince the garlic and red onion and add to a saucepan with oil or butter. Cook until the onion is soft.
5. Add white wine (or apple juice) and mussels. Let the mussels steam with the lid on until all the shells have opened.
6. Take the mussels out of the pot and discard the ones that didn't open. Add cream to the pan, and cook for a few minutes until the sauce thickens.
7. Put the mussels back in the pot and top with lemon juice and finely chopped basil.