Mussels with White Wine and Cremio Cooking Crème

Finely chop the yellow onion, parsley, dill, green parts of the spring onions, and garlic. Clean the mussels thoroughly. In a large pot, heat the oil and butter over medium heat. Add the chopped yellow onion and sauté for 2 minutes. Then add the garlic and sauté for 1 minute. Add the spring onions and cook for another 2 minutes. Pour in the white wine and the juice of one lemon. 

Add the mussels to the prepared sauce. Pour in 400 ml of warm water. Cover the pot with a lid, and after 5 minutes the mussels will be cooked. Remove them with a slotted spoon, and add the CREMIO cooking crème to the sauce. Sprinkle in half of the parsley and half of the dill. Season with salt and black pepper, and cook for another 1–2 minutes. Return the mussels to the pot and gently shake to evenly coat them with the sauce.* When serving, top each portion with the remaining parsley and dill.

*If desired, you can thicken the sauce slightly with a bit of flour.