Ingredients
- 1 KG Mussels, Scrubbed and de-bearded
- 1 clove garlic
- 6 Spring onions, or 1/2 red onion
- 1 bay leaf
- 100 grams white wine
- 150 grams cream
- 2 tablespoons dill, fresh
- 30 grams Butter
- black pepper, to taste
Accessories you need
-
Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
With blade running, chop onions and garlic until fine, add butter, and cook 2-3 mins/sp 2/90 degrees, or until onion is translucent.
Add bay leaf, cream, wine, pepper to the onion mix, and cook 10 mins/sp 1-2/ 100 degrees. Place Varoma on lid, add mussels and steam over cooking sauce until mussels are opened. Discard any mussels that haven't opened. Place mussels in a serving bowl. Add fresh dill to sauce and mix through, pour over mussels.
Serve with crusty bread and salad.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I absolutely loved this recipe - thank you! I made it dairy free by swapping butter for olive oil and using coconut cream. Delish
Made this for my husband. I'm not a seafood eater, but he said it was delicious. Will make again.
Delicious. I added 40g of mussel liquid (from vacuum sealed pack of mussels) and 60g of water instead of the white wine
Can you suggest a good white wine to use. I'm not familiar with how all the different varieties taste. Would love a recommendation.
This is my first time posting
I love this dish! Incredibly easy to make and oh so yummy. I made my own pasta to accompany this dish as well. I also followed 'shinythings' suggestion of putting the mussels on at the same time as the sauce. Perfect.
Oh. My. Goodness. This dish is amazing beyond belief! Growing up arguably Australia's seafood capital (near Pt Lincoln), I've eaten A LOT of mussels in my time. The last time I had a mussel dish this good was in a Dongara restaurant WA 3 years ago, and I've been trying to recreate it ever since. This dish is it
Next time, I would put the Varoma (containing the mussels) on at the same time as the sauce. The liquer from the mussels adds *the perfect* amount of salty goodness by the end. I am a TM newbie, and this was so easy.
Special shout out to the Boston Bay (SA) vacuum packed mussels we used for this dish. Go find them. Now. Seriously
Oh, and make the EDC basic bread in a cob to soak up the delicious "leftover" goodness