Fresh Mussels
- Ready In:
- 25mins
- Ingredients:
- 11
- 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
- blend butter with flour to make beurre manie and set aside.
- 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.
- when mussels open, remove from pan and place in bowl, set aside (discard any unopen mussels.).
- 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.
- pour sauce over mussels and serve.
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RECIPE SUBMITTED BY
I love to cook. ?Lately I have been baking a lot of bread, pizza dough and sweets. ?I have been a member for many years, and this site is where I come to for something new or old. ?I am hoping to soon add more recipes to my collection.