Steamed Mussels with sauce aurore

By clbrosnan

Ingredients

• 2 lbs mussels
• 1/4 c minced shallots
• 1 tbsp minced garlic
• 2 tbsp extra virgen olive oil
• 1/2 c dry white wine
• 4 tbsp unsalted butter
• 3 tbsp all purpose flour
• 21/2 c fish stock
• 1/2 c crushed tomatoes
• 2 tbsp chopped fresh parsley
• 1 tsp inced fresh tarragon leaves

Details

Servings 6

Preparation

Step 1

Soak mussels in a bowl of fresh water for 15 minutes. discard any mussels that are open, broken, chipped or damages. If necessay remove and discard the beard from each mussel by pulling it firmly with your fingers. Remove mussels from soaking water; discard the water. Use a stiff brush to scrub off any sand or barnacles stuck tot he shells. Place scrubbed mussels in a bowl of fresh water

Sweat shallots and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft, 3-5 minutes.

Declaze pan with wine, ncrease heat to medium, and simmer until liquid is reduced, about 5 minutes. Ad butter, stirring until it melts.

Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes. Whisk fish stock into mixture until smooth, then stir in tomatoes. Add mussels and steam them, covered, until shells open, 5-8 minutes. Discard any mussel that remains unopened. Toss parsely and tarragon with mussels and sauce. transfer mussels and sauce to shallow bowls; serve immediately.