Steamed Mussels With Sauce Aurore Recipes

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STEAMED MUSSELS WITH SAUCE AURORE



Steamed Mussels With Sauce Aurore image

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.

Provided by Claudia Wey

Categories     Mussels

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs mussels
1/4 cup shallot, minced
1 tablespoon garlic, minced
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups fish stock or 2 1/2 cups vegetable broth
1/2 cup tomatoes, crushed
2 tablespoons fresh parsley leaves, chopped
1 teaspoon fresh tarragon leaves, minced

Steps:

  • Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged.
  • If necessary remove and discard the beard from each mussel 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 to the shell.
  • Place scrubbed mussels in a bowl of fresh water.
  • Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes.
  • Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes.
  • Add butter, stirring until melted.
  • Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes.
  • Whisk Fish Stock into mixture until smooth, the stir in tomatoes.
  • Add mussels and steam them, covered until shells open, 5-8 minutes.
  • Discard any mussels that remains unopened.
  • Toss parsley and tarragon with mussels and sauce.
  • Transfer mussels and sauce to shallow bowls; serve immediately.

Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 6.3, Cholesterol 63.8, Sodium 589.7, Carbohydrate 11.2, Fiber 0.3, Sugar 0.6, Protein 21.1

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