Mussels in White Wine
Mussels in White Wine
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Ingredients
  • 1/3 cup (75 g) soft butter
  • 3 tbsp flour
  • 4 shallots, chopped
  • 1 cup (135 g) celery, sliced
  • 1 1/2 cups (375 ml) white wine
  • 2 lbs (900 g) mussels, trimmed and washed
  • Preparation
  • In a large saucepan, gently cook the shallots in 30 ml (2 tablespoons) of butter for about 2 minutes without browning. Add the celery or fennel and cook for 2 to 3 minutes. Add the wine and bring to a boil.
  • At the first sign of a boil, add the mussels and cover. Cook over high heat until they have opened, about 5 minutes. Discard any mussels that remain closed.
  • Make a beurre maniĆ© by blending together the remaining butter and flour until the mixture is smooth.
  • Remove the mussels and place in a warm serving dish, leaving the broth in the pan. Gradually whisk the butter mixture into the broth.
  • Adjust the seasoning. Pour the sauce over the mussels.
  • Description
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