LYDIA SCHIAVELLO

MOUCLADE MUSSELS IN WINE AND CREAM SAUCE

 INGREDIENTS

 

  • 2.5 kg mussels  

  • 1 1/2 cups or 400 ml dry white wine 

  • 1 sprig thyme 

  • 1 bay leaf  

  • 6 sprigs parsley  

  • 25g butter

  • 3 shallots, finely chopped  

  • 1 tsp curry powder

  • pinch of cayenne pepper  

  • 2/3 cup or 150 gg (double cream) 

  • 3 egg yolks

Image : The French cook book 

METHOD

  • Scrape the muscles and remove the beards. Wash muscles in several changes of water, then drain.

  • Pour the wine into a large non-aluminium saucepan.  

  • At the thyme,  bayleaf and parsley, bruising them between the fingers. Bring just to boil over a high heat and add the muscles, moving them around in the liquid with a slotted spoon. Remove them with a slotted spoon and soon as they open, and set aside in a bowl. Boil the muscles cooking liquid over high heat until reduced by half, then strain it into a bowl. Discard any and opened muscles. Meanwhile, melt the butter In a small saucepan and  lightly cook the shallots, Staring consistently, for two minutes or until they are golden. Add the muscle liquid and bring to boil, boil for one minute.

  • Ladle  The muscles into shallow soup bowls, pour the sauce over and serve immediately.

Serves 4

INLYDIA'S KITCHEN 2020 DATES

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LYDIA SCHIAVELLO PTY LTD - ABN 63869466971 - COPYRIGHT 2020 - ALL RIGHTS RESERVED

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