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Mussels with Valerie sauce

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 20 minutes
 
Ingredients (serves 2):


Method:

Dice the shallot and heat in a saucepan with the white wine.
Season and bring to the boil, then add the mussels.
Keep stirring as you cook them, and remove from the heat as soon as the mussels are cooked. Separate the mussels from the sauce, sieve the sauce, add egg yolk to the sieved mixture and beat.
Mix the cornflour and lemon juice, add to the sauce and pour over the mussels.
Mix and heat for a few minutes before serving.

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