White wine and leeks mussels
5
10
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of melted butter
- 250 ml (1 cup) of minced celery
- 500 ml (2 cups) of white wine
- 2 kg (4 pounds) trimmed and washed mussels
- 60 ml (1/4 cup) of all-use flour
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a large casserole, carefully cook leeks into 30 ml (2 tablespoons) of butter. Avoid butter to roast. Add celery and continue cooking to about 2 to 3 minutes. Pour white wine and bring to a boil.
- When boiling, add mussels and cover. Cook at high heat until it opens, so about 5 minutes.
- Make a beurre manié by mixing together remaining butter and flour to obtain a soft dough.
- Remove mussels and set in a warm service plate, while keeping the broth in the casserole. Add bit by bit the beurre manié to the broth while whisking.
- Rectify seasoning. Pour sauce over mussels.
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