Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Steamed mussels in white wine  - A recipe by wefacecook.com


25 minutes


  • 5 pounds fresh mussels
    1 tablespoon fresh parsley
    1 1/2 cups white wine
    1 tablespoon chopped shallots
    1 teaspoon butter
    1 teaspoon flour
    1/4 teaspoon saffron
    2 egg yolks


  • Scrub and debeard mussels. 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.
    Do not add salt since the mussel stock is salty. Pour sauce over the hot mussels. Serve immediately.
Have you tried the recipe?

Steamed mussels in white wine