Mussels in cream sauce

Ingredients 6
Servings 4
Time 5-10 min


  • 900
    mussels, in their shells or 24 fresh mussels, steamed until they open
  • 250
    carrots, red pepper and leeks, thinly sliced
  • 45
  • 60
    dry white wine
  • 125
  • 15
    cake flour


+/- 20 min
Drain the mussels, but reserve the liquid. Halve the mussels and arrange on four plates. Cover with aluminum foil and place in the warming drawer. (Don't warm the mussels for too long as they will toughen.) Sauté the vegetable strips in 15 ml of the butter till soft. Add the liquid from the mussels and the wine. Boil for 5 minutes. Add the cream and mix. Bring to the boil again and reduce until the sauce thickens slightly. Blend the remaining butter with flour to form a paste and add small amounts at a time to the sauce, stirring continuously. Heat till the sauce comes to the boil and thickens. Season with salt and pepper. Serve hot with the mussels and decorate with fresh herbs if preferred. Serves 4.

Read more on: fish/seafood

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