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Elda Avila
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Recipe of Mussels in Wine Sauce
Recipe

Mussels in Wine Sauce

50 mins
Half
42
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With delicious flavor to shallots and white wine in a creamy caldito.
Learn more about Elda Avila

Ingredients

6 portions
  • 1 4/5 kilos mussel
  • 4 shallots, chopped
  • 1 branch celery
  • cloves garlic, grated
  • 4 cups dry white wine
  • black pepper
  • 1 carrot, peeled and chopped
  • 1 leave bay (laurel)
  • 1/2 onions, minced
  • 1 leave leek
  • 2 branches thyme
  • 2 branches parsley
  • 3/4 cups cream
  • 2 egg yolks
  • 1/4 cups chives
  • salt

Preparation

Wash the mussels with water and clean the shells thoroughly, tearing off the glued pastures. Put them in large saucepan.
Prepare the bouquet garni: on the pore leaf put the bay leaf, thyme and branches of parsley roll and tie with kitchen thread.
Put the wine in the saucepan of the mussels. Also include the bouquet garni, garlic, onion, celery, carrot, salt and pepper. Cook covered for 10 minutes.
After 10 minutes, turn off the heat and strain the wine broth. Reserve the broth in another casserole and put the mussels aside. Throw those that did not open.
Cook the wine stock to reduce it by half. Once you have reduced, add the shallots. Mix the cream with the yolks in a bowl and gradually add the cream to the wine broth, stirring constantly.
Continue moving with balloon whisk to incorporate all the broth, the sauce should be slightly thick. Go back to the big saucepan. Put salt and pepper
Return the mussels to the pan and only heat. To serve sprinkle with chopped chives.

TIPS

Serve in a deep dish with enough broth.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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