French-Mussels
Instructions
Rub vigorously the mussels under running water, with a broom, brush to eliminate any remaining Earth and seaweed; then put them in a pan.
Finely chop the onion and parsley and add them to the mussels.
Transfer the pan over high heat and let him until the valves will open naturally as a result of the heat.
Remove the mussels from the fire; Open the valve and remove those without clam.
Place the shells with the clam on the serving dish.
Strain the cooking liquid in the Pan has remained, through a damp cloth, very dense texture.
Put the white wine in a saucepan with finely chopped shallots and let it reduce by two-thirds, to open fire.
At this point, add half a glass of the mussels liquid and continue cooking until the entire half evaporated.
Strain this liquid through the previously used and add the cream.
Put the mayonnaise in a bowl; join the filtered liquid mustard, lemon juice and tarragon finely chopped and thoroughly mix until everything is well mixed.
Pour the sauce over the mussels and serve immediately.
Ingredients and dosing for 4 persons
- 1000 g of very large mussels
- 1 onion
- 1 sprig of parsley
- 1 glass white wine
- 1 shallot
- 2 tablespoons of cream
- 1 cup of mayonnaise
- 1 lemon (juice)
- 1 teaspoon of mustard
- 1 sprig of tarragon