Steamed Mussels With Sauce Aurore

Recipe by Claudia Wey
READY IN: 40mins




  • 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.