Mussels in Buttery Broth

🛒Ingredients (Grocery List)

• 4 pounds Mussels, scrubbed and debearded

• 2 Shallots, finely chopped

• 3/4 cup Dry White Wine

• 2 tbsp Butter, softened

• 1 tsp all-purpose Flour

• Chopped Parsley leaves for sprinkling

• Salt and Pepper

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 20 min

🥣Instructions

1. Add the Mussels, Shallots and Wine to a pot. Cover and cook over high heat, stirring once or twice, just until they open, 3 to 5 minutes. Using a slotted spoon, transfer the Mussels to a warmed serving dish.

2. Pour the Broth through a fine strainer lined with a moistened paper towel. In a cup, mash the Butter with the Flour. Return the broth to the pot and bring to a simmer. Gradually whisk in the paste and cook until the broth thickens slightly. Season with Pepper.

3. Pour the broth over the Mussels, Sprinkle with the Parsley and serve.

💡Tips

• To keep the Mussels warm while preparing the sauce, cover the serving dish and set it over a pan of barely simmering Water.

• You can replace the Butter with the same amount of Crème Fraîche or Heavy Cream.