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Mussels in Wine Sauce

creative.chef's picture
  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

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

Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 509 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.2%

Saturated Fat 6.3 g31.5%

Trans Fat 0 g

Cholesterol 254.9 mg85%

Sodium 1145.7 mg47.7%

Total Carbohydrates 30 g9.9%

Dietary Fiber 2.1 g8.3%

Sugars 3.7 g

Protein 47 g93.5%

Vitamin A 31.5% Vitamin C 85%

Calcium 15.3% Iron 87.9%

*Based on a 2000 Calorie diet

Mussels In Wine Sauce Recipe