Champagne garlic butter mussels in a creamy sauce with aside of white wine creamy mushroom & toasted bruschetta
Come Dine With Me South Africa S9 Episode 2: Champagne garlic butter mussels in a creamy sauce with aside of white wine creamy mushroom & toasted bruschetta
EVE SOLOMONS
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
- Steam the mussels with garlic seasoning.
- Boil some rice.
- Fry mushrooms, add chopped fine onion ,add butter and garlic, add white sauce and cream.
- Add champagne, then white sauce and cream to mussels and squeeze lemon.
- Add wine to mushroom.
- Toast the bread.
- Plate the mains.