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Steamed Mussels in White Wine
Number of Servings: 6 Rate this Recipe: |
Ingredients
- 1 tbsp fresh parsley
- 1 1⁄2 cup white wine
- 1 tsp butter
- 1 tsp flour
- 1⁄4 tsp saffron
- 2 egg yolks
- 5 lb fresh cultured blue mussels
- 1 tbsp shallots, chopped
Instructions
- Rinse fresh blue mussels in tap water.
- In a large kettle, combine parsley, white wine, and shallots, and bring to a boil.
- Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock.
- Remove only top shells of mussels and discard. Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
- In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken.
- Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
- Heat sauce but do not boil. Season to taste with salt, pepper. Sometimes you'll find the mussel stock has enough salt already.
- Pour sauce over the hot mussels. Serve immediately.
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