Fresh Mussels

For the seafood lover. Bring out the crusty bread. Enjoy :) Pol Martin Cookbook. Please Note: I believe Beurre Manie is (French "kneaded butter") mixture. Database did not recognize it. Just mix the butter with the flour and add 1 tablespoon of it in recipe when it calls for it.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 5  tablespoons butter
• 2  tablespoons flour
• 9  lbs mussels, washed and scrubbed
• 1  cup dry white wine
• 2  parsley sprigs
• 2  shallots, chopped
• 1  teaspoon fennel seed
• 1⁄2 cup  fish stock (or water)
• 1  tablespoon fresh parsley, chopped
•  salt, to taste
•  black pepper, to taste

Directions

1. blend butter with flour to make beurre manie and set aside.
2. place mussels in large saucepan, add wine, pepper, parsley springs shallots, fennel seed and fish stock. cover and cook for 10 to 12 minutes over medium heat, or just until shells open. shake pan 2 or 3 times during cooking.
3. when mussels open, remove from pan and place in bowl, set aside (discard any unopen mussels.).
4. line sieve with cheesecloth and strain cooking liquid into clean saucepan. season with salt and pepper. stir in 1 tablespoon of beurre manie (the butter and flour mixture) and chopped parsley. cook for 3 minutes over high heat, whisking constantly.
5. pour sauce over mussels and serve.