Fresh Mussels

Name: Fresh Mussels
Ingredients: 5 tablespoons butter; 2 tablespoons flour; 9 lbs mussels, washed and scrubbed; 1 cup dry white wine; 2 parsley sprigs; 2 shallots, chopped; 1 teaspoon fennel seed; 12 cup fish stock (or water); 1 tablespoon fresh parsley, chopped; salt, to taste; black pepper, to taste

11 ingredients

11 steps

Ingredients

5 tablespoons butter
2 tablespoons flour
9 lbs mussels, washed and scrubbed
1 cup dry white wine
2 parsley sprigs
2 shallots, chopped
1 teaspoon fennel seed
12 cup fish stock (or water)
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste

Directions

1

blend butter with flour to make beurre manie and set aside.
2

place mussels in large saucepan, add wine, pepper, parsley springs shallots, fennel seed and fish stock.
3

cover and cook for 10 to 12 minutes over medium heat, or just until shells open.
4

shake pan 2 or 3 times during cooking.
5

when mussels open, remove from pan and place in bowl, set aside (discard any unopen mussels.
6

).
7

line sieve with cheesecloth and strain cooking liquid into clean saucepan.
8

season with salt and pepper.
9

stir in 1 tablespoon of beurre manie (the butter and flour mixture) and chopped parsley.
10

cook for 3 minutes over high heat, whisking constantly.
11

pour sauce over mussels and serve.