STRIPPING DOWN, COOKING UP: CREAMY MUSSELS

Ingredients:

            - Cooking cream (1 box)

            - Butter

            - Mussels (20 pcs)

            - Garlic (1 clove)

            - Onion (1 biji)

            - Cheese

            - Corn flour

Mussels are generally cooked via 2 methods; Baked or creamed. Having 2 boxes of cooking cream in the fridge, I decided to try out cooking the mussels through cream.

First of course wash the mussels and then steam them. Steaming preserved the sweetness and nutrient of the mussels (this is a wonderful tip from my wife who learned it from steaming our baby’s food). The steaming should be done quickly and should not go beyond 5 minutes.

While waiting, chop the garlic and onions (yellow onions) into small tinnie winnie sizes.

Heat the pan up and place a healthy chunk of butter into the pan as oil. Once the butter has melted and is hot, fry the onions and garlic. Before the garlic and onion turn brown, pour in the cooking cream and add a little water. You can also melt the cheese in the pan now.  

Next, transfer the steamed mussels from the steaming pot to the pan and stir fry for another 5 minutes. If the solution is too watery, mix corn flour and water in a small bowl and pour it very slowly into the pan while stirring it until it’s the sauce is thick enough.

Once that’s done, pour it onto a bowl/plate and bon appétit.