Recipe by Claudia Wey
Rich, creamy, and most times decadent, bistro food , these mussels and sauce make a delicious appetizer course, or you can serve them as entree with classic pommes frites.
- 2 lbs mussels
- 1⁄4 cup shallot, minced
- 1 tablespoon garlic, minced
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup dry white wine
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1⁄2 cups fish stock or 2 1⁄2 cups vegetable broth
- 1⁄2 cup tomatoes, crushed
- 2 tablespoons fresh parsley leaves, chopped
- 1 teaspoon fresh tarragon leaves, minced
Directions See How It's Made
- Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged.
- If necessary remove and discard the beard from each mussel pulling it firmly with your fingers.
- Remove mussels from soaking water; discard the water.
- Use a stiff brush to scrub off any sand or barnacles stuck to the shell.
- Place scrubbed mussels in a bowl of fresh water.
- Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes.
- Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes.
- Add butter, stirring until melted.
- Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes.
- Whisk Fish Stock into mixture until smooth, the stir in tomatoes.
- Add mussels and steam them, covered until shells open, 5-8 minutes.
- Discard any mussels that remains unopened.
- Toss parsley and tarragon with mussels and sauce.
- Transfer mussels and sauce to shallow bowls; serve immediately.