White Sauce Mussels
Impress your guests with this easy-to-prepare classic French recipe.
SERVING
4 Pax
COOK TIME
65 Minutes
INGREDIENTS
| 900g | Mussels, scrubbed and cleaned |
| 1/2 cup | Dry White Wine |
| 2-3 tbsp | Butter |
| 1/4 cup | Minced Shallots |
| 1 tbsp | Minced Garlic |
| 2 tbsp | Flour |
| 1/4 cup | Parsley, minced |
DIRECTIONS
| 1 | Place mussels in a bowl of salted water (1 tablespoon of salt for every 4 cups of water) for 10-15 minutes. |
| 2 | Put ½ cup of dry white wine in a large pot, and add mussels. Cover and bring to a boil. |
| 3 | Let the wine reduce in 5-7 minutes. (Don’t overcook!) |
| 4 | Remove the shells from the pot, but don’t discard the water. |
| 5 | Let the water in the pot settle for a minute before gently pouring out the cooking water in a measuring cup. Leave the grit in the pot to discard later. Use a sieve to remove the grit. |
| 6 | Melt butter in a medium sized pan, add shallots and cook until translucent. |
| 7 | Add garlic and cook for a minute. |
| 8 | Add a teaspoon or two of flour to make the gravy thick, stirring to combine. |
| 9 | Slowly add a cup of filtered mussel cooked water, creating a smooth sauce, add minced parsley. |
| 10 | Place mussels in serving bowls. Pour the sauce over the mussels, and serve with crusty bread for sauce dipping! |