1 kg of mussels with shells, washed
2 tablespoons of finely chopped onion
1 tablespoon of dry white wine
8 sprigs of fresh parsley
2 tablespoons of butter
2 tablespoons of finely chopped sweet thyme
2 cloves of garlic, minced
2 leaves of bay leaf
4 sprigs of fresh chives
1 cup of sour cream
2 eggs
1/2 cup of finely chopped parsley
1 kg of mussels with shells, washed
2 tablespoons of finely chopped onion
1 tablespoon of dry white wine
8 sprigs of fresh parsley
2 tablespoons of butter
2 tablespoons of finely chopped sweet thyme
2 cloves of garlic, minced
2 leaves of bay leaf
4 sprigs of fresh chives
1 cup of sour cream
2 eggs
1/2 cup of finely chopped parsley
In a pot, bring the mussels, half of the onion, the wine, and the parsley to a boil over high heat
Reduce the heat and simmer with the lid on for five minutes or until the shells open
Discard the closed ones and reserve the opened ones
Strain the cooking liquid and add water if necessary to obtain 2 cups. Reserve
In the same pot, melt the butter, then add the remaining onion, sweet thyme, and garlic
Simmer over medium heat for seven minutes or until the onion is translucent, stirring constantly
Add the reserved cooking liquid, bay leaf, and chives
Reduce the heat and simmer with the lid off for 20 minutes or until the liquid has reduced to half
Discard the bay leaf and chives
Reserve the broth
In a bowl, mix well the sour cream and eggs
Add 1/2 cup of the reserved hot broth
Add this mixture to the refogado, stirring constantly
Simmer over low heat without letting it boil for three minutes or until it thickens slightly
Add the mussels and simmer with constant stirring for an additional three minutes
Remove from heat
Add the chopped parsley and serve.
