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Mussels In Wine Sauce

creative.chef's picture
Ingredients
  Mussels 32 , washed and scrubbed
  Garlic 2 Clove (10 gm), crushed
  Onions 2 , chopped
  Dry white wine 1⁄2 Pint (300 Milliliter / 1.25 Cup)
  Thyme sprig 1
  Chopped parsley 2 Tablespoon (30 Milliliter)
  Butter 1 Ounce (25 Gram/ 2 Tablespoon)
  Flour 2 Tablespoon (30 Milliliter)
  Egg yolks 3 , beaten
  Lemon 1⁄2 , juiced
  Salt To Taste
  Pepper To Taste
Directions

1 Place the mussels, garlic, onion, wine, thyme, seasoning and parsley in a large pan and bring to the boil.
Boil for 5-6 minutes until the mussels open discard any mussels which remain closed.
2 Strain off the liquid into another pan.
Break off and throw away one side of each hinged mussel shell.
Arrange the mussels in an ovenproof dish and keep warm.
3 Melt the butter in another pan and stir in the flour.
Cook for 1 minute, without colouring, then add the reserved mussel liquid.
Bring to the boil, stirring all the time.
4 Gradually mix the sauce into the beaten egg yolks.
When well blended, return to the pan and bring back to the boil.
Add the lemon juice and check the season- ing.
Pour the sauce over the mus- sels and serve.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Servings: 
4

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