Mussels in White Sauce

Mussels in White Sauce

Impress your guests with this easy-to-prepare classic French recipe.
 
Total Time: 65 minutes
Prep: –
Cook: –
Ingredients Serves 4
Mussels in White Sauce
Mussels, scrubbed and cleaned
900g
Dry white wine
1/2 cup
Butter
2-3 tbsp
Minced shallots
1/4 cup
Minced garlic
1 tbsp
Flour
2 tsp
Parsley, minced
1/4 cup
Method
Mussels in White Sauce

Step 01

Place mussels in a bowl of salted water (1 tablespoon of salt for every 4 cups of water) for 10-15 minutes.
Step 02
Put ½ cup of dry white wine in a large pot, and add mussels. Cover and bring to a boil.
Step 03
Let the wine reduce in 5-7 minutes. (Don’t overcook!)
Step 04
Remove the shells from the pot, but don’t discard the water.
Step 05
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.
Step 06
Melt butter in a medium sized pan, add shallots and cook until translucent.
Step 07
Add garlic and cook for a minute.
Step 08
Add a teaspoon or two of flour to make the gravy thick, stirring to combine.
Step 09
Slowly add a cup of filtered mussel cooked water, creating a smooth sauce, add minced parsley.
Step 10
Place mussels in serving bowls. Pour the sauce over the mussels, and serve with crusty bread for sauce dipping!

Pair these mussels with a frisée salad dressed with red wine vinaigrette for a balanced meal!