Etuvée of Cultivated Mussels with OnionTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: A few minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:141 kcal
Proteins:7.5 g
Fats:9.6 g
Carbohydrate:4.3 g
Fibers:0.4 g
Sugar:0.8 g
Cholesterol:38.7 mg
Sodium:233.7 mg
Calcium:26.5 mg
Energy:697 kcal
Proteins:37.3 g
Fats:47.4 g
Carbohydrate:21.2 g
Fibers:1.8 g
Sugar:4.2 g
Cholesterol:191.5 mg
Sodium:1155.2 mg
Calcium:130.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2000
ml
cultivated mussels, scrubbed and well washed
3
small new onions, thinly sliced
1
sprig of thyme
20
g
chopped lovage
20
g
flat leaf parsley, chopped
200
ml
dry white wine
200
g
butter
METHOD
- In a large pot, sweat the new onions in 50 g (3 tbsp.) butter, add the cultivated mussels and the thyme branch and combine; add the dry white wine. Cook covered, stirring often until the mussels open.
- Drain the mussels, reserving the cooking liquid as well as the new onions.
- Remove half of each mussel shell and place the half containing the mussel on a large plate, forming several concentric circles. Place on the oven door to keep warm.
- Pour the mussel liquid with the onions into a saucepan, remove the thyme branch, and incorporate the remaining butter a little at a time, whisking constantly over low heat. Add the chopped herbs.
- Pour the sauce over the mussels, add a grinding of fresh pepper and serve immediately.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
