Herbs Mussels
Qty. |
Ingredients | Qty. |
1 kg |
Iceberg Select mussels (cleaned and drained) | 2 lb |
100 g |
Butter | 1 Tbsp |
375 ml |
Dry white wine | 1½ cup |
300 g |
Chopped mushrooms | ¾ cup |
30 ml |
Flour | 2 Tbsp |
30 ml |
Chopped parsley | 2 Tbsp |
2 |
Lemons | 2 |
1 |
Piinch of basil | 1 |
1 |
Pinch of thym (powder) | 1 |
8 |
Slices of thin bread | 8 |
| Salt and Pepper to taste |
Method
1) In a large frying pan, fry the mussels until open.
2) In another frying pan, sauté the mushrooms in 50 g of butter.
3) Drain mussels and keep the cooking juice.
4) Remove the mussel meat from the shells and keep warm.
5) Sauce preparation :
a. Dissolve the flour with the white wine, the cooking juice and the juice of 1 lemon.
b. Add mushrooms, parsley, basilic and thyme.
c. Thicken over medium heat stirring with a wooden spoon.
6) Poor the mussel meat in the sauce and warm up for a few minutes over medium heat.
7) Adjust spicing by adding some lemon juice from the second lemon if necessary.
8) Serve with bread.
9) Enjoy!