French-style mussels are a delicious appetizer of French origin. 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-style mussels are ideal for starting a special dinner or for a light lunch.
Scrub the mussels vigorously under running water with a bristle brush to remove any traces of dirt and seaweed; then place them in a pot
Finely chop the onion and parsley and add them to the mussels
Place the pot over high heat and leave it until the shells open on their own from the heat
Remove the mussels from the heat; open the shells and discard any that do not contain flesh
Arrange the shells with the mussel meat on a serving platter
Strain the cooking liquid remaining in the pot through a very fine damp cloth
Put the white wine in a saucepan with the finely chopped shallot and reduce it by two-thirds over high heat
At this point add half a glass of the mussel cooking liquid and continue cooking until the mixture has reduced by half
Strain this liquid through the previously used cloth and incorporate the cream
Place 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 combined
Pour the sauce over the mussels and serve immediately
Pan
Bowl
France
| Energy (kcal) | 157.8 |
| Carbohydrates (g) | 3.38 |
| of which Sugars (g) | 1.33 |
| Fat (g) | 11.89 |
| of which Saturates (g) | 1.77 |
| Protein (g) | 7.55 |
| Fiber (g) | 0.23 |
| Sale (g) | 0.22 |
