Mussels With Lemon

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

5 grey shallots, chopped finely
1 small sprig rosemary
50 ml (1/4 cup) butter
1.4 kg (3 lb) mussels, cleaned
250 ml (1 cup) white wine
250 ml (1 cup) 35% cream
45 to 50 ml (3 to 4 tbsp) freshly squeezed lemon juice
Salt and freshly ground pepper, to taste
30 ml (2 tbsp) butter, at room temperature
30 ml (2 tbsp) flour

Directions

  1. In a large stock pot, soften the shallots and rosemary in the butter.
  2. Add the mussels, cover and bring to a boil.
  3. Cook over high heat, shaking the pot until all the mussels are open and cooked.
  4. With a slotted spoon, transfer the mussels to four deep plates and keep warm. Discard the rosemary.
  5. Add the wine and cream to the liquid in the pot and reduce by half.
  6. Add the lemon juice, salt and pepper.
  7. In a small bowl, combine the butter and the flour to make a paste. Add the mixture to the sauce a little at a time, whisking until thickened. Use only as much as you need to obtain the desired consistency.
  8. Divide the sauce over the mussels and serve.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2571

Mussels With Lemon
Mussels With Lemon