Fresh Mussels Recipe
Ingredients
| Mussels | 9 Pound, scrubbed | |
| Dry white wine | 1 Cup (16 tbs) | |
| Parsley sprigs | 2 | |
| Shallots | 2 , chopped | |
| Fennel seed | 1 Teaspoon | |
| 1/2 cup fish stock or water | ||
| Beurre manie | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place mussels in large saucepan. Add wine, pepper, parsley sprigs, shallots, fennel seed and fish stock. Cover and cook 10 to 12 minutes over medium heat or just until shells open. Shake pan 2 to 3 times during cooking.
When mussels open, remove from pan and place in bowl. Set aside. (Discard any unopened mussels.)
Line sieve with cheesecloth and strain cooking liquid into clean saucepan. Season with salt and pepper. Stir in beurre manie and chopped parsley. Cook 3 minutes over high heat, whisking constantly.
Pour sauce over mussels and serve.
When mussels open, remove from pan and place in bowl. Set aside. (Discard any unopened mussels.)
Line sieve with cheesecloth and strain cooking liquid into clean saucepan. Season with salt and pepper. Stir in beurre manie and chopped parsley. Cook 3 minutes over high heat, whisking constantly.
Pour sauce over mussels and serve.
Chef
