Preparation
Clean the mussels in cold water, scrape them with a knife and remove the beard and threads.
Remove open mussels before cooking and discard.
Chop the shallot and the garlic, removing the germ beforehand.
In a cast iron casserole, fry the chopped garlic and shallot until golden.
Add the mussels and the white wine, season with pepper and cook for 7 to 10 minutes, covered, until the mussels have all opened.
Stir during cooking
Just before serving, add the chopped parsley and serve hot with your Sigdal pumpkin seed crisps.
Chef's tip: To cook mussels without white wine, you can replace it with vegetable stock!
With Sigdal, dare healthy excess!
