Ingredients
-
2
-
1/4
-
1
-
2
-
1/2
-
4
-
3
-
2 1/2
-
1/2
-
2
-
1
-
-
-
-
Directions
Steamed Mussels With Sauce Aurore, Rich, creamy, and most times decadent, bistro food , these mussels and sauce make a delicious appetizer course, or you can serve them as entree with classic pommes frites
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Steps
|
1
Done
|
Soak Mussels in a Bowl of Fresh Water For 15 Minutes. Discard Any Mussels That Are Open, Broken, Chipped or Damaged. |
|
2
Done
|
If Necessary Remove and Discard the Beard from Each Mussel Pulling It Firmly With Your Fingers. |
|
3
Done
|
Remove Mussels from Soaking Water; Discard the Water. |
|
4
Done
|
Use a Stiff Brush to Scrub Off Any Sand or Barnacles Stuck to the Shell. |
|
5
Done
|
Place Scrubbed Mussels in a Bowl of Fresh Water. |
|
6
Done
|
Sweat Shallot and Garlic, Uncovered, in Oil in a Large Saute Pan Over Medium-Low Heat Until Soft 3-5 Minutes. |
|
7
Done
|
Deglaze Pan With Wine, Increase Heat to Medium, and Simmer Until Liquid Is Reduced, About 5 Minutes. |
|
8
Done
|
Add Butter, Stirring Until Melted. |
|
9
Done
|
Whisk Flour Into Butter-Shallot Mixture; Cook Until Roux Is Golden, About 2 Minutes. |
|
10
Done
|
Whisk Fish Stock Into Mixture Until Smooth, the Stir in Tomatoes. |
|
11
Done
|
Add Mussels and Steam Them, Covered Until Shells Open, 5-8 Minutes. |
|
12
Done
|
Discard Any Mussels That Remains Unopened. |
|
13
Done
|
Toss Parsley and Tarragon With Mussels and Sauce. |
|
14
Done
|
Transfer Mussels and Sauce to Shallow Bowls; Serve Immediately. |
