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Export 7 ingredients for grocery delivery
Step 1
Defrost the mussels in the refrigerator 12 hours before cooking time
Step 2
If using fresh mussels, scrub well, and remove the "beard" if you can.
Step 3
In a large saucepan, saute the onion and garlic in the butter until translucent
Step 4
Add the 200ml of white wine and the fish sauce (or salt)
Step 5
Add the mussels and cover to steam for 10 minutes
Step 6
Remove the mussels and set aside
Step 7
If using fresh mussels, and they haven't opened, please discard.
Step 8
Bring the cooking liquid to a boil and add the cream and half the parsley. Maintain a vigorous simmer until reduced by half.
Step 9
Strain the cooking juices into another pan and add the other half of the parsley. Simmer for a few minutes while arranging the mussels in a bowl.
Step 10
Pour the sauce over the mussels.
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