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  • Mussels with herbs and XO Cognac
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    By Tina Nordström

    Mussels with herbs and XO Cognac

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    Clams and cognac are an unusual combination. Using local crème fraiche, probably the best I have ever tasted, this dish turned out to be really yummy!

    Serves 4


    • 1

      Rinse and scrub the mussels. Discard the mussels that do not close when you tap them.

    • 2

      Slice the garlic and chop the shallots. Sauté the onion and mussels in butter in a large pot. Add the wine and let the mussels cook under lid for about 2-3 minutes on high heat. Shake the pot a few times during cooking so that all the mussels open.

    • 3

      Add the crème fraiche and XO Cognac and bring it to a boil again. Season the sauce with chopped herbs, salt and pepper.

    • 4

      Serve the mussels in deep bowls with hearty sourdough bread.

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