Mussels in white wine and
cream sauce
4 servings
1 kg mussels
1 onion
1 red bell pepper
2 garlic cloves
3 dl white wine
3 dl cream
1 hg hot paprika sausage
salt and pepper
Scrape and rinse the mussels. Dice onion and bell pepper and finely chop the garlic. Sauté in a pot with a little butter and add mussels. Pour in wine, top with paper as a lid and simmer until the mussels open up. Drain the stock into another pot. Dice sausage and add it along with cream to the stock and let come to the boil. Add salt and pepper to taste. Simmer until thickened and then add mussels to sauce. Serve with white bread and wine.
