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Serves/Makes: 4

Ingredients:

• 2 1/2 pounds (1.13 g) farm-grown mussels
• 1 onion, chopped
• 2 cups (500 m) dry white wine
• 1/2 teaspoon (2.5 mL) crushed peppercorns
• 3 tablespoons (45 mL) butter
• 3 tablespoons (45 mL) flour
• 2 tablespoons (30 mL) heavy cream (35%)
• 2 tablespoons (30 mL) chopped parsley

How to cook:

• Into a small saucepan, simmer together, over low heat, chopped onion, dry white wine and crushed peppercorns, until reduced by half.
• Meanwhile, wash mussels, changing water 3 to 4 times scrub and remove hair-like string, with scissors.
• Add cleaned mussels to boiling, reduced wine mixture.
• Cover saucepan shake saucepan until shells open-up (throw away unopened shells) remove mussels from saucepan.
• Strain cooking juices through a sieve, lined with cotton cheesecloth reserve.
• Remove mussels from shells.
• Into a small, clean saucepan, melt butter stir in flour, over low heat.
• As soon as mixture starts to foam, pour in strained cooking juices and cream.
• Cook sauce for 7 to 8 minutes (it must have the consistency of a white sauce).
• Evenly pour into 4 shell-shape individual dishes.
• Sprinkle each dish with chopped parsley serve immediately.

This recipe for Mussels in Shells serves/makes: 4

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Main Ingredient: Mussels
Preparation Method: Poached/Simmered