You are here

Mussels Mariniere

American.Gourmet's picture
Ingredients
  Butter 6 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Chopped shallot/Onion 3 Tablespoon
  Leeks 2 Small, chopped
  Bay leaf 1 Small
  Fresh mussels 36 , scrubbed well and debearded
  Salt To Taste
  Freshly ground black pepper To Taste
  Dry white wine 3⁄4 Cup (12 tbs)
  Flour 4 Teaspoon
  Cream 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Chopped parsley 1 Tablespoon
Directions

1. In a deep kettle or saucepan, heat three tablespoons of the butter, add the garlic and shallot and cook over low heat one minute. Add the leeks and bay leaf and cook two minutes longer.
2. Add the mussels, sprinkle with salt and pepper and pour the wine over the top. Cover and simmer gently until the mussel shells open, about ten minutes.
3. Remove the mussels, discard the top shell but leave the mussels in the bottom shell. Arrange in soup dishes.
4. Strain the liquid in the saucepan and bring to a boil. Thicken slightly with beurre manie, made by creaming the remaining butter with the flour. Remove saucepan from the heat and add the cream mixed with the egg yolks.
5. Heat the sauce, without letting it boil, and pour over the mussels. Sprinkle with finely chopped parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Clove
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

Rate It

Your rating: None
4.075
Average: 4.1 (16 votes)