Mussels in White Wine - 2 Recipe
Serves/Makes: 2 - 3
Ingredients:
- 2 pounds (1 kg) mussels (in shells)
- 1 1/2 cups (375 mL) dry white wine
- 1/2 cup (125 mL) Pinot de Charente liquor or dry white wine
- 1 bouquet garni
- Into a large enough casserole, mix together dry white wine, Pinot de Charente liquor or more dry white wine and bouquet garni.
- Bring to a boil add mussels and cook until shells open-up, throwing away any shell that does not open-up.
- Reserving mussels, strain cooking broth through a cotton cheesecloth.
- Pour strained broth back into casserole boil until reduced to 2 cups (500 mL), then make sauce.
- Into a saucepan, melt butter, along with shallots.
- Pour in reduced broth mix in Cayenne pepper, saffron, curry powder and cream bring to a boil.
- Heat egg yolks with just a little of the mixture pour into saucepan.
- Stir slowly until just thickened, being careful no to let boil.
- Empty and throw away shells.
- Arrange mussels into a serving dish pour in sauce.
- 2 tablespoons (30 mL) butter
- 5 shallots, thinly sliced
- Pinch of Cayenne pepper
- Pinch of saffron
- 1 teaspoon (5 mL) curry powder
- 2/3 cup (160 mL) heavy cream (35%)
- 3 egg yolks
This recipe for Mussels in White Wine - 2 serves/makes: 2 - 3
Main Ingredient: Mussels
Preparation Method: Poached/Simmered
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