How to make
We use frozen and boiled or blanched mussels. Let them defrost overnight in the refrigerator. They are washed and placed for 2 minutes in 1 2/3 cups (400 ml) of boiling water.
Meanwhile, put a pan with the butter, olive oil and chopped garlic on the stove. Fry very lightly and be careful, because the garlic burns quickly.
After a maximum of a minute, pour the wine. When the sauce boils, add the mussels along with the broth in which they were cooked, by being careful not to pour in absolutely everything (no matter how well the mussels are washed, there is always a chance that something dirty will fall off them during cooking).
Leave them to boil for another 3-4 minutes on a low heat and add the mushroom fix, as much salt as you like, if the fix is not over salted, add some finely chopped dill.
After another minute or two, the mushroom sauce starts to thicken, so turn off the heat and remove the pan from the heat.
The mussels with mushroom sauce are ready.
