Rich and delicious. This is a quick and economical dish - perfect for any occasion. To add to the visual appeal half-shell mussels can be added close to the end of the cooking time and garnished with fresh sprigs of dill. To serve as a light main course serve with fresh baguette or ciabatta.
2,5ml freshly crushed garlic
1 small onion finely chopped
1 packet cream of mushroom soup
30 mussels out of shell
salt to taste
50gr grated cheddar cheese
Heat butter and saute onion and garlic.
Add milk and packet of soup. Stir well.
Add mussels and cook gently for 10 minutes.
Add half shell mussels and if using, cook for 5 minutes, add cream and adjust seasoning.
Don't boil after cream has been added, it might curdle.
Add cheese, stir gently until smooth and creamy.
Garnish with sprigs of fresh dill or finely chopped parsley.