Mussels Mariniere
Mussels Poached with White Wine and Cream
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Servings: 32 pieces
Calories: 8kcal
Cost: £10
Equipment
- 1 Cutting Board
- 1 Cooks Knife
- 1 Pot with a lid
Ingredients
- 32 each Mussels cleaned.
- 8 oz. White Wine
- 4 oz. Water
- 1 each Shallot chopped
- 1 each Bay Leaf
- 1 sprig Parsley chopped.
- 6 each Black Peppercorns
- 1 each Clove whole
- 1 dash Heavy Cream
- ½ oz. Beurre Manie
- ½ oz. Parsley chopped.
Instructions
- Bring the wine, water, shallot, bay leaf, parsley, and pepper corns to a boil.
- Add the mussels, and clove and cook under a tight cover, just until the mussels open.
- Remove the mussels, loosen them, and keep warm in their own half shells.
- Add the cream to this cooking liquor, boil and then whisk in the beurre manie to lightly thicken the sauce.
- Strain if desired and add the chopped parsley.
- Arrange the Mussels in the shell in bowls, spoon over the sauce and add a little sprinkle of chopped parsley.
Beurre Manie:
- 2 oz Butter and 2 oz Flour, worked together to form a smooth paste.
Nutrition
Calories: 8kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg