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French mussels are a delicious French-style appetizer. This recipe combines the flavor of mussels with a creamy sauce made from cream, mayonnaise and mustard. The result is a rich and tasty dish that pairs perfectly with lemon juice and fresh parsley. French mussels are ideal for starting a special dinner or for a light lunch.
Rub the mussels vigorously under running water with a straw brush to remove any traces of dirt and seaweed; then put them in a saucepan
Finely chop the onion and parsley and add them to the mussels
Place the pan over high heat and leave it there until the shells open spontaneously due to the heat
Remove the mussels from the heat; open the shells and discard those without mussels
Arrange the shells with the mussels on a serving plate
Strain the cooking liquid left in the pan through a damp cloth with a very fine weave
Put the white wine in a saucepan with the finely chopped shallot and let it reduce by two thirds over high heat
At this point add half a glass of the mussel liquid and continue cooking until it has evaporated by half
Strain this liquid through the cloth previously used and incorporate the cream
Put the mayonnaise in a bowl; add the mustard, the filtered liquid, the lemon juice and the very finely chopped tarragon and stir carefully until everything is perfectly blended
Pour the sauce over the mussels and serve immediately
Pan
Bowl
Francia
| Energy (kcal) | 181.94 |
| Carbohydrates (g) | 2.9 |
| of which sugars (g) | 0.63 |
| Fat (g) | 14.07 |
| of which saturates (g) | 2.14 |
| Protein (g) | 8.72 |
| Fibre (g) | 0.05 |
| Salt (g) | 0.27 |
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