Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 1/3 cup (75 g) butter, softened
- 3 tbsp unbleached all-purpose flour
- 4 shallots, chopped
- 1 cup (135 g) celery or fennel bulb, sliced
- 1 1/2 cups (375 ml) white wine
- 2 lb (900 g) mussels, trimmed and washed
Инструкция
- In a small bowl, combine 3 tbsp of butter with the flour. Set the beurre manié aside.
- In a large pot over medium heat, soften the shallots in the remaining (2 tbsp) butter for 2 minutes without browning. Add the celery 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. Cover the pot and cook over high heat until the mussels have opened, about 5 minutes. Discard any mussels that remain closed.
- Remove the mussels and transfer to a warm serving dish, leaving the broth in the pot. Gradually whisk the beurre manié into the broth, whisking constantly. Adjust the seasoning. Pour the sauce over the mussels.
