MUSSELS POULETTE (Sophie)

By Montrealer

Fish

Ingredients

• 4 lbs of fresh mussels
• 1 medium onion
• big bunch of parsley
• salt and pepper to taste
• 1 cup white wine
• 1 cup 35% cream
• 3 tablespoons of butter
• 3 tablespoons of flour
• 1 garlic clove
• juice of one lemon
• 2 tablespoons of Dijon mustard

Preparation

Step 1

1. Sauté onion and garlic in butter.
2. Add parsley, salt, pepper and wine.
3. Boil 5 minutes.
4. Add washed mussels and steam 10 minutes.
5. Take mussels out and keep warm.
6. Make a bechamelle (white sauce) with the strained bouillon.
7. Cook stirring until thickens (a few minutes), add cream and lemon juice.
8. Pour over mussels.
9. Serve with fries.