Try this beautiful seafood recipe!
Check the mussels to ensure none are broken or damaged. If so discard.
Heat butter and oil in a large sauté pan or pot. Add the onion, celery and garlic and sauté for a few minutes, followed
By the tomatoes and mussels. Add the wine, bay leaf and thyme. Place a lid on and bring to the boil. Cook for 2-3 minutes and gently shake the pan to move the mussels around.
Finish by adding the cream and parsley and cook for a further 1 minute. Serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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