Spanish Cantabrian Mussels - Mejillones Cantabria
These mussels are a pleasure to eat. The deep sauce complements the dish and makes this a superb starter and even better main course.
These mussels are a pleasure to eat. The deep sauce complements the dish and makes this a superb starter and even better main course.
Servings 4 people
Ingredients
- 2 tbsp olive oil 30 ml
- 2 large scallions chopped,
- 1 tsp all-purpose flour 5 ml
- 1/2 cup dry white wine 125 ml
- 1 tsp Dijon mustard 5 ml
- 1 tbsp chervil chopped, 15 ml
- 24 large mussels scrub/debeard
- Salt to taste
- ground pepper to taste
- 1 large lemon wedged
Instructions
- Heat the oil in a shallow pot over moderate heat and saute the scallions just until they are wilted, about 2 minutes.
- Stir in the flour and cook for 2 minutes.
- Add the wine, mustard, chervil, salt, and pepper and stir until thickened.
- Add the mussels and cook covered until the mussels have opened, 3 to 5 minutes.
- Discard any mussels that didn't open.
- Spoon the sauce over the mussels and serve immediately, garnished with lemon wedges.
Nutrition
Calories: 95kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 21mg | Potassium: 90mg | Fiber: 0.4g | Sugar: 1g