750 gram venusschelpen, geschrobd
3 tablespoons oil
1 clove of garlic, mince
1 small onion, chopped
1 tablespoon flour
2 tablespoons chopped parsley
1 cup dry white wine
Salt and pepper to taste
1
Heat the oil in a pan and fry the garlic and onion until transparent.
2
Then add the flour, brown lightly.
3
Add the parsley, mussels and wine.
4
Stir well with a wooden spoon.
5
Season with salt and pepper.
6
Cover the pan and cook for a few minutes to open mussels.
7
Finally,, pour the sauce over the shells on a platter and serve immediately.
Ingredients
750 gram venusschelpen, geschrobd
3 tablespoons oil
1 clove of garlic, mince
1 small onion, chopped
1 tablespoon flour
2 tablespoons chopped parsley
1 cup dry white wine
Salt and pepper to taste