- 30g butter
- ½ onion, finely chopped
- 150g finely sliced black forest mushrooms or field mushrooms
- 1 clove garlic, chopped
- 1kg black mussels, cleaned
- 100ml white wine
- 30ml brandy
- 2 tbsp. thickened or double cream
- Salt and pepper to taste
Place butter, onions, mushrooms and garlic in a pot and cook over high heat for 5 minutes.
Add mussels, white wine and seasoning.
Cook mussels until all mussels have opened, stirring frequently,
Add cream and stir for 30 seconds.
Add brandy and cook for another 1 minute.
Serve garnished with fresh parsley.
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