- 400 g mussels
- 1/2 x garlic baguettes
- 1 clove garlic
- 1/2 x red onion
- 2/5 dl dry white wine
- 1 dl cream
- 1/4 x lemon
- 2 tbsp fresh basil
- Note! If you don't have a splash of white wine in your fridge, you can, for example, use apple juice instead.
- 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.
- Bake the garlic baguettes according to the instructions on the package.
- Mince the garlic and red onion and add to a saucepan with oil or butter. Cook until the onion is soft.
- Add white wine (or apple juice) and mussels. Let the mussels steam with the lid on until all the shells have opened.
- 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.
- Put the mussels back in the pot and top with lemon juice and finely chopped basil.