Creamy mussels in garlic sauce

Recipe from: 10/19/1995 12:00:00 AM
Ingredients 12
Servings 3
Time

Ingredients

  • 250
    g
    frozen mussels in the shell
  • lemon juice and chicken stock
  • 50
    ml
    butter
  • 1
    onion, finely chopped
  • 1
    large clove garlic, crushed
  • 50
    ml
    cake flour
  • 250
    ml
    milk
  • 65
    ml
    cream
  • 65
    ml
    dry white wine
  • 5
    ml
    origanum
  • pinch paprika
  • salt and freshly ground black pepper to taste
 

Method

 
Rinse the mussels under cold running water to defrost. Sprinkle with lemon juice. Steam the mussels for 5 minutes in a little chicken stock. Reserve 125 ml (1/2 c) of the stock. Melt the butter in a large saucepan and add the onion and garlic. Stir-fry for one minute before adding the cake flour. Stir well and add small quantities of milk at a time while stirring continuously. Add the cream, white wine and reserved chicken stock. Season with origanum, paprika and salt and pepper. Heat until the sauce simmers and thickens. Add the mussels and simmer slowly until heated through, about 5 minutes. Serve with pasta or on its own as a soup. Serves 3-4.
 

Read more on: steam  |  fish/seafood
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.