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!

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