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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 68 |
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I KNOW IT IS A STARTER BUT I LOVE IT SO MUCH THAT I EAT IT AS A MAIN COURSE -SO THEREFOR I NEVER EVER GET 6-8 PORTIONS OUT MORE LIKELY 2 PORTIONS ONLY LOL Ingredients:
800 g mussels without shells (i prefer them in the shells but then you must make 100% sure they are fresh - wash and rinse them before you cook them ----- when i serve i take them out of the shells but leave a few in to use the shells as a 'spoon') |
400 ml prepared white sauce (if you are not in the mood to make your own . ....but you should it is easy) |
1 bit of water to cook them in (or if you like dry white wine) |
3 ml dry coriander |
5 ml freshly ground black pepper |
3 ml dry herbs |
5 ml celery salt |
12m l fresh cream |
65 g can tomato paste |
1 loaf wholewheat seed bread) |
Directions:
1. BOIL THE MUSSELS IN LIGHTLY SALTED WATER, 6 MINUTES OR UNTIL COOKED (IF YOU USE FRESH MUSSELS THEY MUST BE CLOSED BEFORE YOU COOK THEM AND OPEN AFTER THEY HAVE BEEN COOKED- PLEASE PLEASE DISREGARD THE ONES THAT REMAINS CLOSED IT IS POISONOUS THEN)
2. DRAIN WELL, SET ASIDE.
3. COMBINE WHITE SAUCE WITH SEASONINS, BRING TO BOIL, STIRRING.
4. REMOVE FROM HEAT, STIR IN CREAM, MUSSELS AND TOMATO PASTE.
5. RETURN TO HEAT, HEAT THROUGH GENTLY.
6. SERVE AT ONCE IN A BOWL AS A SPREAT WITH WHOLEWHET BREAD.
7. PS: OR LIKE ME CURL UP ON THE COACH WITH A GOOD WINE INDULDGE
8. ENJOY :)
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