Steamed Mussels in a Creamy White Wine Sauce
featuring Chef Temmy
Saute garlic and onions in olive oil over medium heat for 2-3 minutes.
Add in the chicken broth, cooking cream and white wine and bring to a boil.
Season lightly with salt, black pepper and secret spice.™️
Add in the chopped parsley and the mussels.
Turn the heat down and let the mussels simmer gently, covered.
Cook until the mussels open up (should be about 5 minutes)
Finish off with the butter and stir lightly until butter melts.
12 mussels (Scrubbed and debearded)
1/2 cup chicken broth
1/2 cup dry white wine
1/4 cup cooking cream
3 garlic cloves
1 onion (minced)
1 tablespoon olive oil
2 tablespoons chopped parsley
3 tablespoons butter
Chef Stones Secret Spice™️