Mussels Mariniere Recipe

Summary

Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Butter/Margarine6 Tablespoon
 Garlic1 Clove (5 gm), minced
 Onion1 Medium, chopped
 Bay leaf1
 Mussels40 , scrubbed, debearded
 Dry white wine3⁄4 Cup (12 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Heavy cream1⁄2 Cup (8 tbs)
 Egg yolks2
 Chopped parsley1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2200 Calories from Fat 1271

% Daily Value*

Total Fat 144 g221.5%

Saturated Fat 80.3 g401.5%

Trans Fat 0 g

Cholesterol 952.1 mg

Sodium 2777.4 mg115.7%

Total Carbohydrates 85 g28.2%

Dietary Fiber 5 g20%

Sugars 11 g

Protein 109 g218.9%

Vitamin A 128.5% Vitamin C 153.3%

Calcium 44.3% Iron 199%

*Based on a 2000 Calorie diet

Directions

Heat 3 tablespoons butter in deep kettle.
Cook garlic and onion in it for 2 minutes.
Add bay leaf and mussels and sprinkle with salt and pepper.
Add wine.
Simmer, covered, over low heat for about 10 minutes, or until shells open.
Remove mussels.
Remove and discard top shells, but leave mussels in bottom shells.
Put mussels in soup plates.
Strain liquid in saucepan and bring to a boil.
Knead remaining butter with flour.
Make into pellets the size of a filbert.
Stir pellets into liquid and cook, stirring constantly, until sauce is thickened and smooth.
Beat heavy cream with egg yolks.
Remove sauce from heat and stir in egg mixture.
Return to heat.
Heat through without boiling.
Pour sauce over mussels.
Sprinkle with parsley.
Serve with a separate plate for discarded mussel shells.
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