Recipes Club
Moules ::: Mussels in White Wine

Source : IGA
Ingredients
  • 2 kg (2.2 lb.) mussels
  • 125 mL (½ cup) shallots, finely chopped
  • 10 mL (2 tsp.) olive oil
  • 500 mL (2 cups) white wine
  • 10 mL (2 tsp.) hot mustard
  • 60 mL (¼ cup) 15% cream
  • Pepper to taste
Preparation
  1. Wash mussels under cold water. Fry shallots in oil in a large casserole pot. When browned, add wine, mustard and cream. Bring to a boil and add mussels.
  2. Stir vigorously so that mussels absorb sauce. Pepper to taste. Cook over high heat, stirring regularly. Mussels are cooked once shells are open. Serve immediately.
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