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Categories:
butter flour mussels white wine parsley sprigs shallots fennel seed fish stock fresh parsley salt black pepper
Viewed: 23 - Published at: 6 years agoIngredients
- 5 tablespoons butter
- 2 tablespoons flour
- 9 lbs mussels, washed and scrubbed
- 1 cup dry white wine
- 2 parsley sprigs
- 2 shallots, chopped
- 1 teaspoon fennel seed
- 12 cup fish stock (or water)
- 1 tablespoon fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Method
- blend butter with flour to make beurre manie and set aside.
- place mussels in large saucepan, add wine, pepper, parsley springs shallots, fennel seed and fish stock.
- cover and cook for 10 to 12 minutes over medium heat, or just until shells open.
- shake pan 2 or 3 times during cooking.
- when mussels open, remove from pan and place in bowl, set aside (discard any unopen mussels.
- ).
- line sieve with cheesecloth and strain cooking liquid into clean saucepan.
- season with salt and pepper.
- stir in 1 tablespoon of beurre manie (the butter and flour mixture) and chopped parsley.
- cook for 3 minutes over high heat, whisking constantly.
- pour sauce over mussels and serve.
