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15 min
4 peopleIngredients
Preparation
Rinse the mussels under cold water and discard any that stay open when tapped.
Melt the butter in a large pot over medium heat, then add the frozen onion, celery and parsley mix. Saute for 2 to 3 minutes until softened; no need for fresh herbs, the bag already has you covered.
Pour in the white wine and bring to a boil.
Add the mussels, cover, and cook over high heat for 5 to 7 minutes, shaking the pot once or twice, until all the shells have opened.
Discard any mussels that stayed closed.
Remove from the heat, stir in the liquid cream, and season with pepper.
Serve immediately, with fries or bread to soak up the sauce.
Tips
A bag of frozen chopped onion, celery and parsley works just as well as fresh herbs here, and saves prep time. Add the cream off the heat once the mussels are cooked so it does not split.
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