Steamed mussels with herbs and white wine
Full Steam Program
2 kg blue mussels
2 cups of white wine
1 ½ cups heavy cream
2 g shallots
3 garlic cloves
1 red chili
3 branches of fresh thyme
1 bunch of fresh parsley
1
Heat the oven to 200 degrees. Finely chop the onions, garlic, herbs and chili and add to the cooking tin. Drizzle over some olive oil and place in the oven for 10 mins.
In the meantime, clean the mussels and remove any seaweed on the shells.
Take out the tin and add the mussels, white wine, cream and stir. Put the tin back in the oven and steam for 8 mins or until the oyster shells open. Serve with fresh bread.
While the artichokes are steaming, start preparing the butter. Cut the fresh tomato and remove the seeds. Put the butter in the blender, add the rest of the ingredients and blend to a chunky consistency. Pour into a bowl and serve together with the warm steamed artichokes.
Ingredients
Full Steam Program
2 kg blue mussels
2 cups of white wine
1 ½ cups heavy cream
2 g shallots
3 garlic cloves
1 red chili
3 branches of fresh thyme
1 bunch of fresh parsley