A version of this classic French dish from ” North Atlantic Seafood” by Alan Davidson.
Ingredients
- 2 litres mussels
- 50 g butter
- 1 tbsp flour
- 150 ml white wine
- 2 garlic cloves crushed
- salt and pepper
- an egg yolk
- juice of 1 medium lemon
- a pinch saffron or turmeric
- parsley chopped
Servings:
Instructions
- Place the mussels, well washed and with their ‘beards’ removed, in a large deep pan over a low flame. Add no water. The mussels will soon open. Remove them and take the surplus half-shells off them.
- Keep the mussels, each now sitting in its remaining half-shell, warm, for example in the top of a large double-boiler. Strain and reserve the mussel juices from the pan.
- Melt the butter and stir the flour into it over a low flame. Add the garlic and wine and some of the mussel liquor, enough to produce a fairly thin sauce after 10 minutes’ gentle cooking.
- Season the sauce, remove it from the heat , add the egg yolk to bind it, the saffron or turmeric, and the lemon juice. Put the mussels into the sauce and sprinkle a little chopped parsley over all.
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