Mussels in Green Sauce Madrid (Mejillones En Salsa Verde Madrid)

This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 4  dozen  large  green mussels
• 1  cup butter
• 2  tablespoons flour
• 1⁄2 cup dry white wine
• 1⁄2 cup fresh parsley
• 6  fresh garlic cloves
• 1  large shallot
• 1⁄8 cup lemon juice
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1⁄2 cup  clam juice

Directions

1. Scrub the mussels under the faucet and remove the beards, and then set aside.
2. In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
3. Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.