Mussels French Style

Preparation

1. STEP 1 OF 11

   Vigorously scrub the mussels under running water with a stiff brush to remove any dirt and algae; then place them in a pan

2. STEP 2 OF 11

   Finely chop the onion and parsley and add them to the mussels

3. STEP 3 OF 11

   Place the pan over high heat and leave it until the shells open spontaneously due to the heat

4. STEP 4 OF 11

   Remove the mussels from the heat; open the shells and discard those without mollusks

5. STEP 5 OF 11

   Arrange the shells with the mollusks on the serving dish

6. STEP 6 OF 11

   Strain the cooking liquid left in the pan through a very fine mesh cloth

7. STEP 7 OF 11

   Put the white wine in a saucepan with the finely chopped shallot and let it reduce by two-thirds over high heat

8. STEP 8 OF 11

   At this point, add half a glass of the mussel liquid and continue cooking until it has evaporated by half

9. STEP 9 OF 11

   Strain this liquid through the previously used cloth and incorporate the cream

10. STEP 10 OF 11

    Put the mayonnaise in a bowl; add the mustard, the strained liquid, the lemon juice, and the very finely chopped tarragon, and stir thoroughly until everything is perfectly blended

11. STEP 11 OF 11

    Pour the sauce over the mussels and serve immediately

Suggestions

• Pan

• Bowl

General Information

Analysis

Macronutrients (100 gr)