Creamy Garlic Mussels with Saronsberg Viognier 2014
- 3 cloves crushed garlic
- 1 T olive oil
- 1 cup cream
- 500 g fresh mussels
- ½ cup white wine
- 1/4 cup chopped chives
- Crusty bread
In a separate saucepan, over medium to high heat, steam the fresh mussels and white wine for 5 minutes, or until the mussels’ shells have opened.
Discard any unopened mussels and add the cooked mussels to the garlicky cream.
Add chopped chives and toss to coat. Season to taste and serve hot with warm crusty bread.
Recipe by: Abigail Donnelly – TASTE