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- Mussels in White Wine Sauce
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PrintMUSSELS IN WHITE WINE SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Scrub the mussels well and remove any barnacles and beards (seaweed strands). Use a stiff brush to scrub the shells, and discard any mussels with broken shells.
- Place the mussels in a cold water with a flour and leave to soak for 30 minutes.
- Drain the mussels and place them in a large, deep saucepan with the remaining ingredients, except the butter and lemon juice. Cover the pan and bring to the boil.
- Cook about 10 minutes, or until the shells open.
- Spoon the mussels into individual serving bowls and strain the cooking liquid.
- Pour the liquid into 4 small bowls and serve with the mussels and a bowl of melted butter mixed with lemon juice.
INGREDIENTS
- 1 kg mussels
- 100 grams Flour
- 100 ml dry white wine
- ½ large onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and coarsely ground black pepper
- 1 bay leave
- 100 grams butter
- Juice of 1 lemon
14 comments for “Mussels in White Wine Sauce”
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