Honey saute

Surprise your loved ones with a stunningly tasty and unforgettable saute of mussels. According to this recipe, mussels are prepared in the best French restaurants.

Honey saute
Honey saute
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Time: 
20 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner
Banquet

Ingredients

  • 400 grams of mussels
  • 1 tomato
  • 1 small bulb
  • 100 ml of any broth (can be made from a bouillon cube)
  • 70 ml of white dry wine
  • 1-2 tbsp . butter
  • several sprigs of green
  • 1 garlic clove
  • salt, pepper to taste

Author: /

Recipe for cooking at home

  1. Peel onion and cut into medium half-rings, chop the garlic with a knife. In a frying pan heat the cream and tablespoon of vegetable oil. Fry the onions in it with garlic until golden brown for 5 minutes.
  2. Wash tomatoes and cut into small cubes. Pour into the fried vegetables and mix. Salt and pepper to taste, pour a slightly warmed wine.
  3. Stew about two minutes, pour in the hot broth and bring the liquid to a boil. Then add the mussels (if they are frozen – defrost them beforehand).
  4. Cook the saute from the mussels for 10 minutes on a small fire under the lid, stirring occasionally. Once the seashells are revealed – shift the sauté from the mussels to plates and serve, decorating with fresh herbs.
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