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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
64.3
g
per serving
128.5 g total
Fat
76.4
g
per serving
152.8 g total
Protein
55.1
g
per serving
110.2 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
40
g
Butter
150
ml
Milk
200
ml
Double Cream
GrainsCereals
1
tbsp
Plain Flour
1
loaf
Crusty Bread
to serve
Liquids
50
ml
Pastis
300
ml
White Wine
NutsSeeds
2
clove
Garlic
finely chopped
1
leaf
Bay Leaf
Seafood
1000
g
Mussels
de-bearded and cleaned
Vegetables
2
piece
Banana Shallots
medium, finely diced
2
stalk
Celery
finely chopped
Method
1
Melt butter in a saucepan and cook shallots, garlic, celery, and bay leaf until soft.
2
Add pastis and cook until the liquid has evaporated.
3
Stir in flour for one minute, then slowly whisk in 150ml of milk to make a smooth sauce.
4
Steam mussels and 300ml of white wine in a covered pan for 3-4 minutes until shells open.
5
Drain the mussel cooking liquor through a colander directly into the white sauce.
6
Keep mussels warm in their pan while boiling the sauce until it reaches cream consistency.
7
Stir in 200ml of cream, pour the sauce over the mussels, and serve with bread.