Mussels must first be thawed. Finely chop the onion, fry until light brown in olive oil and add the mussels.
Fry the mussels with onions for a minute and pour in the cream. Salt and pepper to taste, cook for about 7 minutes, during which time the cream should evaporate a little and start to thicken.
Add the garlic passed through the press and cook for another 1 minute.
Serve with any garnish.
Mussels in a creamy sauce are very tender, tasty, juicy and aromatic. Cooking such a dish is quite simple and quick, it is perfect for any side dish or just with fresh bread. Garlic gives piquancy to the dish, you can add your favorite spices and herbs if you wish. Most importantly, mussels should be thawed at room temperature without water. Take cream rather fat, the fatter they are, the more tender the dish will be.