Mussels à la Sara

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

8 garlic gloves, finely chopped


1 cup cream


½ bunch parsley, roughly chopped


1 parsnip, peeled and sliced


½ bunch scallions, roughly chopped


2 lb. mussels


Black pepper

Sugar

Salt


½ btl. white wine


⅓ cup cognac

1 onion, diced

Olive oil


3 carrots, peeled and sliced

6 oz. crayfish tails

½ bunch dill, roughly chopped

PREPARATION:

• Firstly, remove the beard from the mussels and then wash them with a brush under cold running water.

• Remember not to use the broken mussels. If you find any open mussels, tap them a few times to see if they close again. If they do, they are good to use. If they stay open, throw them out. Put the cleaned mussels to one side.

• Next, begin cooking the sauce. Pour a fairly generous amount of olive oil into a big saucepan. Add the carrots and parsnips, sauté them and let them sweat.

• Then add the diced onion and garlic. Leave the vegetables to soften and in the meantime, take a small saucepan and add the cream and cognac. Let it simmer and reduce on a low heat.

• Next, add ½ bottle of dry white wine over the vegetables, season with salt, sugar and black pepper. When the white wine sauce starts to boil, add the mussels and put a lid on the pan. Shake the pan gently and cook on a high heat for 3-4 minutes until the mussels open.

• Next, pour the reduced cream over the mussels and shake the pan again so that all the flavors combine. Then, add the roughly chopped scallions, dill and parsley.

• Finally, garnish with the crayfish tails and serve.