Mussels in creamy vegetable wine sauce
Fresh mussels steamed with sautéed carrot, onion, leek, and coriander in white wine, then finished with a silky blended sauce of cooking liquid, vegetables, butter, and cream.
What you need
How Maurice does it
- 1
Clean the mussels: rinse under cold running water and remove any beards. Discard any that are cracked or won't close when tapped.
- 2
Finely chop the carrot, onion, leek, garlic, and coriander.
- 3
Heat the olive oil in a large frying pan over medium heat. Add the chopped vegetables and coriander and sauté for about 5 minutes until softened.
- 4
Pour in the white wine and let it simmer for about 4 minutes to reduce slightly.
- 5
Add the mussels to the pan, cover, and cook for 5–7 minutes, shaking the pan occasionally, until all the shells have opened. Discard any that remain closed.
- 6
Using a slotted spoon or perforated insert, lift the mussels and vegetables out of the pan and transfer to a bowl. Reserve the cooking liquid in the pan.
- 7
Remove the mussel meat from the shells and place it into a serving bowl. Set aside.
- 8
Add the butter to the cooking liquid remaining in the pan. Blend with an immersion blender until smooth.
- 9
Pour in the cream and stir to combine. Strain the sauce through a fine sieve into a measuring cup or bowl, pressing on the solids to extract all liquid.
- 10
Pour the strained sauce over the shelled mussels. Serve immediately, with crusty bread for dipping.
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