Whisky Mussels

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by Single Malt Snob

It is the season for it: Mussels. Apparently, when there’s an ” R” in the name of the month, it is mussel season. And since I’m writing this in November, I can safely have a batch of fresh mussels in a Whisky cream sauce!

Ingredients (for 2 persons):

– 2 kg of fresh mussels in the shell
– 70-80 ml of whisky, I used the Tamnavulin Sauvignon Blanc Cask
– 100 ml of cooking cream
– A bag of mixed vegetables, or:
– Leek, onion, celery and carrots
– (Optional: Curry powder or a small chili pepper)

Tools:

– A colander
– A big oan

Instructions:

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