Saucy Mussels Cups with Parsley
3,30 pounds of mussels
2–3 cloves of garlic
1 glass of white wine
Pinch of parsley
Pepper ( grains )
2 small red onions
1 gelatin cube
1 tube of mayonnaise
1 tablespoon cooking cream
Juice of 1 lemon
- Wash the mussels and scrape with a knife; put them in a pot with chopped garlic, parsley, and pepper. Cover the pot and cook over high heat.
- When the shells open, remove the pot from the heat, allow them to cool and remove the meat from the shells.
- Strain the stock obtained from the shells through a cloth laid on a thick strainer and preserve.
- Pour a glass of white wine and a spoonful of chopped red onion on the fire, let the sauce thicken; add one part of the mussels stock, let it cook until you get about half a glass of liquid.
- Prepare the gelatin from the cube, leave to cool, and then add (always using a thick strainer) the liquid you were previously given.
- Add a tube of ready-made mayonnaise, a spoonful of cream to the contents, and mix it all.
Add a little more mustard, lemon juice, and mix.
- Pour this sauce as a base into 4 small glass cups, add the mussels and the rest of the sauce, and chopped parsley.
- Garnish the cups with a few sprigs of parsley and place them in the fridge until the sauce thickens.
- Serving Size: 4
- Calories: 165
Keywords: mussels, parsley, sauce