Mussel News Live to the Palate
In summer the mussel It is a product that visits our tables very often, as an example we can find a good number of recipes for mussels Direct to the Palate, many of them as the main ingredient and many others as a secondary ingredient, sometimes cold and sometimes hot.
Most of the time we eat it simply cooked, cooked a la marinara or with mincemeat. This recipe from mussels in white sauce that we present today is a form perhaps less used in our gastronomy, although it is very tasty.
2 kilos of rock mussels, 200 grams of mushrooms, 2 egg yolks, 2 carrots, 1 onion, 1/2 glass of cream, 1 lemon, thyme, bay leaf, cloves, oil, water and salt.
We put the cleaned mussels in a saucepan over the fire with 2 glasses of water, the onion with a punctured clove, thyme, bay leaf, the sliced carrots and a little salt.
When the mussels are open, we remove them and continue cooking the broth until it is reduced by half, and we pass it through a fine strainer.
Sauté the chopped mushrooms in a drizzle of oil, add the broth and a drizzle of lemon juice and cook for 10 minutes.
Add the mussels and the cream mixed with the yolks and cook over a very low heat for a few minutes.
Preparation time | 30 minutes Cook time | 30 minutes Difficulty | Easy
Is mussels in white sauce recipe We will serve it hot.
It can serve us both as an aperitif and as a first course.
We must bear in mind that the mussels only have to cook just long enough for them to open, discarding those that do not.
It is necessary to season carefully since the mussels provide a lot of salt.
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