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Mussels In White Wine

21st.Century.Chef's picture
Ingredients
  Live mussels 60
  Onion/4 shallots 1 Large, finely chopped
  Dry white wine 1⁄2 Bottle (0.5 l)
  Plain flour 2 Teaspoon
  Butter 2 Teaspoon
  Ground nutmeg 1 Pinch
  Parsley 2 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

1. Wash and scrub the mussels well, discarding any that are open and will not close when lightly tapped. Place the mussels in a large saucepan, add the onion or shallots, and wine.
2. Cover and bring to the boil. Cook for about 5 minutes, shaking the saucepan from time to time, until all the mussels are open.
3. Strain the liquor into another saucepan. Remove the top shells from the mussels and put the mussels into warmed soup plates; keep warm.
4. Work the flour into the butter and add in small pieces to the strained liquor. Bring to the boil, whisking constantly as it thickens. Season to taste with salt, pepper and nutmeg. Add the parsley and pour over the mussels.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European

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