White wine and leeks mussels
5
10
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of melted butter
- 250 ml (1 cup) of minced celery
- 500 ml (2 cups) of white wine
- 2 kg (4 pounds) trimmed and washed mussels
- 60 ml (1/4 cup) of all-use flour
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a large casserole, carefully cook leeks into 30 ml (2 tablespoons) of butter. Avoid butter to roast. Add celery and continue cooking to about 2 to 3 minutes. Pour white wine and bring to a boil.
- When boiling, add mussels and cover. Cook at high heat until it opens, so about 5 minutes.
- Make a beurre manié by mixing together remaining butter and flour to obtain a soft dough.
- Remove mussels and set in a warm service plate, while keeping the broth in the casserole. Add bit by bit the beurre manié to the broth while whisking.
- Rectify seasoning. Pour sauce over mussels.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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