Champagne garlic butter mussels in a creamy sauce with aside of white wine creamy mushroom & toasted bruschetta

Champagne garlic butter mussels in a creamy sauce with aside of white wine creamy mushroom & toasted bruschetta

INGREDIENTS

• 2 Packs – about 6 to 8 shells each
• Half shelled mussels
• 2 Whole garlic
• Butter (use from starter)
• 3 lemons
• Seasoning (use from starter)
• 2 Packs Brown mushrooms
• 1 Big tub of cream
• 1 Small milk
• 1 White wine
• 1 Champagne
• 1 Bread bruschetta
• Rice–for wheat free
• 1 Onion

METHOD

1. Steam the mussels with garlic seasoning.
2. Boil some rice.
3. Fry mushrooms, add chopped fine onion ,add butter and garlic, add white sauce and cream.
4. Add champagne, then white sauce and cream to mussels and squeeze lemon.
5. Add wine to mushroom.
6. Toast the bread.
7. Plate the mains.