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Mussels in Cream Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/moules-sauce-onctueuse-5351.jpg
PT15M
PT10M
PT25M
Debeard and scrub mussels under cold water. Drain.Melt butter with oil in a large pot.Brown shallots. Add mussels, garlic and parsley.Add wine and pepper.Cook, covered, on high until mussels open. Discard any unopened ones.Set aside.SauceMelt butter in a small pot. Stir in flour to make a white roux. Stir in mussel cooking liquid. Combine roux with mussels.Add cream and season. Simmer for a few minutes.Serve.
4
Académie Culinaire
3
7
4
1
3 lb (1 1/2 kg) mussels
2 Tbsp. (30 mL) extra virgin olive oil
2 Tbsp. (30 mL) butter
2 Tbsp. (30 mL) minced shallots
1 tsp. (15 mL) chopped garlic
1 Tbsp. (15 mL) chopped parsley
1/2 cup (125 mL) white wine
freshly ground peppercorn to taste
Mussels in Cream Sauce
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
3 lb
(1 1/2 kg)mussels
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
2 Tbsp.
(30 mL)butter
-
2 Tbsp.
(30 mL)minced shallots
-
1 tsp.
(15 mL)chopped garlic
-
1 Tbsp.
(15 mL)chopped parsley
-
1/2 cup
(125 mL)white wine
-
freshly ground peppercorn to taste
-
1 Tbsp.
(15 mL)butter
-
1 Tbsp.
(15 mL)flour
-
7 Tbsp.
(105 mL)whipping cream 35 %
-
Salt and pepper to taste
Preparation
Debeard and scrub mussels under cold water. Drain.
Melt butter with oil in a large pot.
Brown shallots. Add mussels, garlic and parsley.
Add wine and pepper.
Cook, covered, on high until mussels open. Discard any unopened ones.
Set aside.
Sauce
Melt butter in a small pot. Stir in flour to make a white roux. Stir in mussel cooking liquid. Combine roux with mussels.
Add cream and season. Simmer for a few minutes.
Serve.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
