Ingredients
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1 kg fresh mussels
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2 tablespoons olive oil
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2 onions, finely chopped
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1/2 glass of dry white wine
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Juice of a lemon
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Zest of ½ lemon
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2 tablespoons pickled capers
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1 glass of fresh cream
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1 teaspoon chives, finely chopped
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1/2 teaspoon salt
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1/3 teaspoon ground black pepper
Instructions
Put the olive oil in a deep saucepan and fry the spring onion over a high heat until it softens. Then put the mussels in the pan and stir two to three times.
Then add the wine and cover the pan. Leave for 4 minutes until the mussels open and cook. Uncover the pan and throw away any mussels that have remained closed.
Add the capers, lemon juice and zest. Leave on a high heat until the alcohol from the wine has evaporated and reduced until about half the liquid is left in the pan.
Then add the fresh cream and season to taste with salt and pepper. Cook for another 4 to 5 minutes until the sauce thickens. Towards the end of the time, add the chives and serve.
Bon appétit!
