Mussels in Wine Sauce Recipe
Ingredients
| 32 mussels, washed and scrubbed | ||
| Garlic | 2 Clove (5gm), crushed | |
| Onions | 2 , chopped | |
| Dry white wine | 300 Milliliter | |
| Sprig thyme | ||
| Parsley | 30 Milliliter, chopped | |
| Butter | 25 Gram | |
| Flour | 30 Milliliter | |
| Egg yolks | 3 , beaten | |
| Juice 1/2 lemon | ||
| 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.
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.
Chef
