mussels in white wine
(1 rating)
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I am not a big fan of mussels, but this is one dish I like, especially the sauce.
(1 rating)
yield
4 serving(s)
Ingredients For mussels in white wine
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12 cfresh mussels, approx. 1lb.
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1/4 cbutter
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1 lgonion-chopped very fine
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2-3 clovegarlic-crushed
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1 1/2 cdry white wine
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2/3 cwater
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2 Tbsplemon juice
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3 pinchlemon rind-or more if you like
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1 bunchof herbs, tied together-basil,parsley and sage
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1 Tbspflour
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4 Tbspheavy cream or half anf half
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2-3 Tbspfresh chopped parsley
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salt and pepper to taste
How To Make mussels in white wine
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1Scrub and clean mussels, making sure to remove the beards and dirt. IMPORTANT:-the mussels must be tightly closed, if any are opened, throw them out.
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2Melt half butter in large saucepan and add the onion and garlic. Fry until soft, not browned.
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3Add wine, water, lemon juice and rind, the tied herbs and plenty of salt and pepper. Bring to a boil, cover and simmer for about 5 minutes.
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4Add mussels and cover tightly. Simmer 5 minutes shaking the pan often until all the mussels have opend. IMPORTANT:-throw away any mussels that have not opened. Remove the tied herbs.
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5Remove the empty half shell from all the mussels. Blend in remaining butter with the flour and beat into the soup, a little at a time. Simmer about 2-3 minutes until slightly thick.
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6Add the cream and half the parsley and gently mix. Serve, and top with remaining parsley. Serve with a nice crusty rustic bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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