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(Experiment 252)Mussels sauce poulette

Ingredients

  • ~4lbs fresh mussels that’s usually 2 bags
  • 2 tbsp flour
  • 2 tbsp butter room temperature
  • 2 tbsp cold butter
  • 1 minced small shallot
  • 200 ml heavy cream 35%
  • ~300ml white wine* or beer
  • parsley and/or chives
  • 1/2 lemon

Instructions

  • First lets do the beurre manié. Combine the flour and the room temperature butter in a mixing bowl using a fork until it forms a thick “paste”. Reserve
  • Put the mussels in a strainer and run them quickly under cold water. If there are any “beards” on the mussels remove them
  • In a large pot, melt the cold butter over medium heat then add the shallot. Cook for 2 minutes and add the white wine. Add the mussels in, cover and bring to a boil. Cook for 6-7 minutes.
  • Make sure to stir the mussels 2-3 times to ensure even cooking
  • Remove the mussels and put them in a bowl
  • Strain the mussels juice and reserve.
    • Don’t strain all the juice, leave like a tablespoon or so at the bottom. You will avoid getting sand in your juice.
  • In a pot, bring to a boil the mussels juice and add half the beurre manié. Stir stir stir. If after about 30 seconds it’s still too liquid, add some more beurre manié and stir it in. Note the texture should be between liquid and a thick liquid
  • Stir and add the lemon juice and the cream
  • Give a taste test and adjust with pepper
  • Dress the mussels on your plate and cover them with the sauce
  • Sprinkle with fresh chopped herbs

Notes

If you cook with the cheapest wine available, your meal will taste cheap. This doesn’t mean you need to use a 35$ bottle either. Use a good wine for the recipe then drink the remaining wine 😉