Mussels with a Cream and White Wine Sauce
recipe
Mussels with a Cream and White Wine Sauce
1 comment
It's easy to forget just how delicious this classic dish is. And it's really quick and easy, too.
Ingredients
- ½ onion, peeled and sliced
- 1 small bay leaf
- 150ml dry white wine
- 1.75 kg mussels, cleaned
- 3 medium egg yolks
- 150ml double cream
- 100g unsalted butter
- squeeze of fresh lemon juice
- pinch each of salt and ground black pepper
- 2 tbsp chopped fresh parsley
Serves:
4
Preparation:
15
Cook Time:
20
Total Time:
35min
Directions
More recipes like this
- Put the onion, bay leaf and wine into a large saucepan. Bring up to the boil and leave to simmer, uncovered, for minutes. Add the mussels to the pan, cover and cook over a high heat for minutes until the mussels have opened. Discard any that remain closed. Lift the mussels into a large serving dish with a slotted spoon, cover and keep hot.
- Whisk the egg yolks and cream together in a large bowl. Strain the mussel cooking liquor into the bowl, rest it over a pan of just simmering water and continue to whisk briskly until the mixture is light and frothy. Make sure not to let the sauce get too hot or the eggs will curdle. Whisk in the butter, a small piece at a time.
- Remove the bowl from the heat and season to taste with the lemon juice, salt and pepper. Pour the sauce over the mussels, sprinkle with the chopped parsley and serve.
Source: Tesco
Find more recipes
1 comment
Comments