- 1 ½ pounds fresh Prince Edward Island mussels
- 4 shallots, chopped
- 2 small stalks of leek, chopped
- 1 clove garlic, mashed
- 2 tablespoons chopped parsley sprigs
- 1 cup dry white wine
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups heavy cream
- salt and pepper to taste
- 4 lemon wedges
Rinse mussels under tap water. Tap mussels to close. If any do not close, discard them.
Combine shallots, leeks, garlic and parsley with the wine in a large stainless pot. Add mussels, cover and steam until they have opened. Remove any mussels they have not opened. Strain off broth. Divide mussels into four deep bowls, keeping the bowls warm.
In a large sauce pan, blend flour and butter over medium heat until combined, then add broth and bring to a boil. Reduce heat and stir in cream. Season with salt and pepper. Pour broth equally over mussels. Garnish with lemon wedges.
Pair with pilsner draft beer.
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