Brandy, garlic and butter mussels. Quick and Easy New Zealand Mussels in Garlic Butter. Classic French Mussels Recipe - Moules Marinière with White Wine & Garlic Butter Sauce. Mussels have a wonderful savory briny ocean flavor and are inexpensive compared to oysters or clams.
You can have Brandy, garlic and butter mussels using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Brandy, garlic and butter mussels
- Prepare 1 of kilo of mussels.
- Prepare Clove of garlic.
- You need Glass of brandy.
- You need Knob of butter.
- You need of Drizzle of olive oil.
- It’s to taste of Salt.
- It’s of Parsley and bread to serve.
Mussels made with wine, garlic, mushrooms and cream. Our mussels are produced naturally using what nature has to give. Within hours of harvesting, the mussels are cleaned, cooked with our delicious sauce, and frozen in a vacuum sealed bag. This ensures that the mussels we bring from tide to table retain the fresh from the sea flavor and texture.
Brandy, garlic and butter mussels step by step
Wash mussels well. Remove beard..
Put garlic, butter and oil in a pan. When the butter starts to bubble remove garlic.
And then add the mussels. Cover and turn up the heat.
After a couple of minutes then will start to open. Add brandy and let it evaporate. Sprinkle with salt. Cover again and turn off the heat. Leave to steam for about 5 minutes until fully opened. Shake pan a few times but don't lift the lid. After 5 mins, serve in the sauce which will have thickened slightly.
Cream the butter with the garlic and parsley in a bowl and set aside. Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet. Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
