Cooking Instructions
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Step 1
Preheat oven to 200 degrees C (400 degrees F) steam bake. Put mussels in a roasting tin or baking dish evenly.
Step 2
Add
Fresh Mussels (4.4 lb)
,
Garlic (5 cloves)
,
Shallots (4)
,
Bay Leaves (2)
,
Fresh Thyme (2 sprigs)
,
Unsalted Butter (3 Tbsp)
,
White Wine (2/3 cup)
,
Cream (1 3/4 cups)
, and
Vegetable Stock (2 cups)
in a saucepan and bring to boil, season with
Sea Salt Flakes (to taste)
and
Freshly Ground Black Pepper (to taste)
.
Step 3
Pour sauce over the mussels. Cook on shelf P2 for 30 minutes or until all the shells are open.
Step 4
Garnish with
Red Chili Pepper (1)
and
Fresh Parsley (1 bunch)
. Then serve.
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