Hearty Winter Mussels

Rich and creamy mussels steamed in wine, served with a thick pastis-infused sauce and crusty bread.

Seafood Main Course French Mussels Creamy

Estimated Nutrition

Calories

1280.2

kcal / serving

2560.4 kcal total

Carbs

64.3g

per serving

128.5 g total

Fat

76.4g

per serving

152.8 g total

Protein

55.1g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

150

Milk

200

Double Cream

GrainsCereals

tbsp

Plain Flour

loaf

Crusty Bread

to serve

Liquids

Pastis

300

White Wine

NutsSeeds

clove

Garlic

finely chopped

leaf

Bay Leaf

Seafood

1000

Mussels

de-bearded and cleaned

Vegetables

piece

Banana Shallot

medium, finely diced

stalk

Celery

finely chopped

Method

Add pastis and cook until the liquid has evaporated.

Stir in flour for one minute, then slowly whisk in 150ml of milk to make a smooth sauce.

Steam mussels and 300ml of white wine in a covered pan for 3-4 minutes until shells open.

Melt butter in a saucepan and cook shallots, garlic, celery, and bay leaf until soft.

Drain the mussel cooking liquor through a colander directly into the white sauce.

Keep mussels warm in their pan while boiling the sauce until it reaches cream consistency.

Stir in 200ml of cream, pour the sauce over the mussels, and serve with bread.