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  • Mussels à la Sara
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    By Sara la Fountain

    Mussels à la Sara

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    Servings: 4

    PREPARATION:

     
    • 1

      Firstly, remove the beard from the mussels and then wash them with a brush under cold running water.

    • 2

      Remember not to use the broken mussels. If you find any open mussels, tap them a few times to see if they close again. If they do, they are good to use. If they stay open, throw them out. Put the cleaned mussels to one side.

    • 3

      Next, begin cooking the sauce. Pour a fairly generous amount of olive oil into a big saucepan. Add the carrots and parsnips, sauté them and let them sweat.

    • 4

      Then add the diced onion and garlic. Leave the vegetables to soften and in the meantime, take a small saucepan and add the cream and cognac. Let it simmer and reduce on a low heat.

    • 5

      Next, add ½ bottle of dry white wine over the vegetables, season with salt, sugar and black pepper. When the white wine sauce starts to boil, add the mussels and put a lid on the pan. Shake the pan gently and cook on a high heat for 3-4 minutes until the mussels open.

    • 6

      Next, pour the reduced cream over the mussels and shake the pan again so that all the flavors combine. Then, add the roughly chopped scallions, dill and parsley.

    • 7

      Finally, garnish with the crayfish tails and serve.

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  • Servings: 4

    PREPARATION:

     
    • 1

      Firstly, remove the beard from the mussels and then wash them with a brush under cold running water.

    • 2

      Remember not to use the broken mussels. If you find any open mussels, tap them a few times to see if they close again. If they do, they are good to use. If they stay open, throw them out. Put the cleaned mussels to one side.

    • 3

      Next, begin cooking the sauce. Pour a fairly generous amount of olive oil into a big saucepan. Add the carrots and parsnips, sauté them and let them sweat.

    • 4

      Then add the diced onion and garlic. Leave the vegetables to soften and in the meantime, take a small saucepan and add the cream and cognac. Let it simmer and reduce on a low heat.

    • 5

      Next, add ½ bottle of dry white wine over the vegetables, season with salt, sugar and black pepper. When the white wine sauce starts to boil, add the mussels and put a lid on the pan. Shake the pan gently and cook on a high heat for 3-4 minutes until the mussels open.

    • 6

      Next, pour the reduced cream over the mussels and shake the pan again so that all the flavors combine. Then, add the roughly chopped scallions, dill and parsley.

    • 7

      Finally, garnish with the crayfish tails and serve.

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