Total Time
40mins
Prep 20 mins
Cook 20 mins

I love mussels! This recipe was found in a booklet published in Canada's maritime province of Prince Edward Island (P.E.I.) -- not only the home to Canada's mussels, but also of Anne of Green Gables!

Ingredients Nutrition

Directions

  1. Soften half the butter and combine with the flour until a paste is formed; set aside.
  2. In a large skillet, saute vegetables in remaining butter until golden brown.
  3. Add wine, water and seasonings; bring to a boil, then add mussels.
  4. Steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes.
  5. Drain mussels, reserving juice and discarding veggies.
  6. Remove mussel meat from shells, reserving half the shells.
  7. Place mussels back on the half-shells and keep warm on a serving dish.
  8. Bring strained liquid to a simmer and stir in the butter/flour paste.
  9. Cook, stirring, until smooth-- about 2 to 4 minutes.
  10. Spoon sauce over mussels and garnish with chopped parsley.
  11. Can be served as an appetizer or main course.

Reviews

(1)
Most Helpful

This was excellent with crusty bread of the side, I would make it again!

nygalcooking October 31, 2008

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