Steamed mussels in white wine

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Photo: Page Turner E-cookbooks

Prep Time:
30 minutes
Cooking Time:
25 minutes
Servings:
6


  • For the Steamed mussels in white wine :
  •  Tags for<b>Steamed mussels in white wine
  • Tags for Steamed mussels in white wine
  • main ingredients:
  • mussel Pageturner Cookbook
  • white-wine Pageturner Cookbook
  • shallot Pageturner Cookbook
  • type of dish:
  • appetizer Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • Jersey Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 5 pounds fresh mussels
      1 tablespoon fresh parsley
      1 1/2 cups white wine
      1 tablespoon chopped shallots
      1 teaspoon butter
      1 teaspoon flour
      1/4 teaspoon saffron
      2 egg yolks

    Directions

    Scrub and debeard mussels. In a large kettle, combine parsley, white wine, and shallots, and bring to a boil. Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock. Remove only top shells of mussels and discard.
    Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
    In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken. Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
    Heat sauce but do not boil. Season to taste with salt, pepper.
    Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.

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