Mussels in White Wine
I am not a big fan of mussels, but this is one dish I like, especially the sauce.
- 12 c
- fresh mussels, approx. 1lb.
- 1/4 c
- 1 large
- onion-chopped very fine
- 2-3 clove
- 1 1/2 c
- dry white wine
- 2/3 c
- 2 Tbsp
- lemon juice
- 3 pinch
- lemon rind-or more if you like
- 1 bunch
- of herbs, tied together-basil,parsley and sage
- 1 Tbsp
- 4 Tbsp
- heavy cream or half anf half
- 2-3 Tbsp
- fresh chopped parsley
- salt and pepper to taste
1Scrub and clean mussels, making sure to remove the beards and dirt. IMPORTANT:-the mussels must be tightly closed, if any are opened, throw them out.
2Melt half butter in large saucepan and add the onion and garlic. Fry until soft, not browned.
3Add wine, water, lemon juice and rind, the tied herbs and plenty of salt and pepper. Bring to a boil, cover and simmer for about 5 minutes.
4Add mussels and cover tightly. Simmer 5 minutes shaking the pan often until all the mussels have opend. IMPORTANT:-throw away any mussels that have not opened. Remove the tied herbs.
5Remove the empty half shell from all the mussels. Blend in remaining butter with the flour and beat into the soup, a little at a time. Simmer about 2-3 minutes until slightly thick.
6Add the cream and half the parsley and gently mix.
Serve, and top with remaining parsley. Serve with a nice crusty rustic bread.