White Sauce Mussels

Impress your guests with this easy-to-prepare classic French recipe.
4 Pax
COOK TIME                      
65 Minutes


900gMussels, scrubbed and cleaned
1/2 cupDry White Wine
2-3 tbspButter
1/4 cupMinced Shallots
1 tbspMinced Garlic
2 tbspFlour
1/4 cupParsley, minced


1Place mussels in a bowl of salted water (1 tablespoon of salt for every 4 cups of water) for 10-15 minutes.
2Put ½ cup of dry white wine in a large pot, and add mussels. Cover and bring to a boil.
3Let the wine reduce in 5-7 minutes. (Don’t overcook!)
4Remove the shells from the pot, but don’t discard the water.
5Let 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.
6Melt butter in a medium sized pan, add shallots and cook until translucent.
7Add garlic and cook for a minute.
8Add a teaspoon or two of flour to make the gravy thick, stirring to combine.
9Slowly add a cup of filtered mussel cooked water, creating a smooth sauce, add minced parsley.
10Place mussels in serving bowls. Pour the sauce over the mussels, and serve with crusty bread for sauce dipping!
Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp

Scroll To Top