Mussels in cream and white wine sauce
By L'angeldu54
Ingredients
- 800 g to 1 kg of mussels per person
- 1 large onion
- 150 ml dry white cooking wine (quantity to increase proportionally with the amount of mussels prepared)
- 100 g butter
- 50 g flour
- 3 cloves of garlic, crushed
- 500 ml crème fraîche or thick double cream
- chopped parsley
- pepper
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Sauté the onions in a large pot or pressure cooker. When they are transparent, pour in the white wine and pepper. Add the mussels until they all open up.
Step 2
Meanwhile, make a roux with the butter and flour.
Step 3
Recuperate the juice from the mussels, leaving the mussels in the pot to keep them warm.
Step 4
Mix slowly with the roux with the juice from the mussels. Add the crushed garlic and allow to thicken.
Step 5
Add the cream and parsley and heat to bind the sauce (but the sauce must not boil).
Step 6
Check the seasoning (becareful to not add too much salt (if any) as the mussels may be salty enough.
Step 7
Pour the sauce over the mussels.
Step 8
Mix and heat about 2 minutes and serve immediately in a large serving dish.
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