Mussels with Creamy Garlic Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- For the sauce
- 1 shallot
- 2 garlic cloves
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters white wine
- 150 milliliters Whipped cream
- 2 Tbsps freshly chopped Chervil
- Noilly Prat
- salt
- white peppers
- For the mussels
- 2 kilograms mussels
- 200 milliliters white wine
- 2 garlic cloves
- Chervil (for garnishing)
Preparation steps
1.
For the sauce: peel shallot and garlic, chop finely. Heat butter in a pan and saute for 1-2 minutes or until trasnlucent. Sprinkle with flour and saute briefly. Add wine and simmer until wine has reduced a bit. Add cream and bring to a boil. Reduce heat and simmer for about 8 minutes. Puree sauce, if it is too thick, add a little water. Add chervil and vermouth, season with salt and pepper.
2.
For the mussels: scrub mussels thoroughly. Combine wine with peeled garlic and bring to a boil, add mussels. Cover nad simmer for 6-8 minutes or until mussels have opened. Discard all closed mussels. Arrange mussels in a bowl and pour sauce over them. Garnish with parsley and serve.
