This week, Owner and Chef Ollie O’Neill from
O'Neills Irish Pub & Restaurant in South Norwalk shows Tina Redwine how to make mussels in chardonnay cream sauce.
Mussels in chardonnay cream sauce
1Lb of PEI Mussels
1 Tablespoon of Olive Oil
Quarter of a small onion slices
1 teaspoon of chopped Garlic
Half cup of Chardonnay
Quarter cup of heavy cream
Seasoning: Salt, pepper, Italian seasoning.
Directions
In a hot pan add olive oil, onion and garlic, Add Mussels, then wine, then seasonings. Once mussels are boiling (about 2-3 minutes) add cream. Bring to the boil again and serve with garlic toast.