Mussels Cooked in Wine Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
HealthyLow Calorie
Ingredients
| 24 mussels, scrubbed and beards removed | ||
| Dry white wine | 2 Cup (16 tbs) | |
| Onion | 1 , finely chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Chopped | 2 Tablespoon | |
| Parsley | ||
| Egg yolks | 2 | |
| Lemon juice | 1 Tablespoon, squeezed | |
| Dijon Mustard | 1 Tablespoon | |
| Oil | 3 Tablespoon | |
| Dill sprigs for garnish | ||
Directions
1. In a large saucepan, combine mussels, wine, onion, garlic and parsley over moderate heat. Bring to the boil, reduce heat, cover and simmer until mussels open, about 4 minutes, discard any that do not open.
2. Remove mussels with a slotted spoon, remove flesh from shells and reserve; discard shells. Strain liquid and return to pan. Bring to the boil again and cook until it has reduced to 1/4 cup, set aside and cool to room temperature.
3. ln a medium bowl, whisk egg yolks, lemon juice and mustard until creamy. Add oil in droplets, while whisking, until mixture thickens.
4. Slowly whisk in reduced liquid, add mussels and toss until well coated. Chill until ready to serve, garnish with fresh dill if desired.
2. Remove mussels with a slotted spoon, remove flesh from shells and reserve; discard shells. Strain liquid and return to pan. Bring to the boil again and cook until it has reduced to 1/4 cup, set aside and cool to room temperature.
3. ln a medium bowl, whisk egg yolks, lemon juice and mustard until creamy. Add oil in droplets, while whisking, until mixture thickens.
4. Slowly whisk in reduced liquid, add mussels and toss until well coated. Chill until ready to serve, garnish with fresh dill if desired.
Chef
