Creamy mussels in garlic sauce

YOU
3 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

250.00 g mussels — frozen in shells
lemon juice — and chicken stock
50.00 ml butter
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
50.00 ml flour — cake
250.00 ml milk
65.00 ml cream
65.00 ml wine — dry white
5.00 ml oregano
paprika — ground
salt and freshly ground black pepper — to taste
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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.



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