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Mussels in Wine Sauce

Updated: Feb 14

  • A wonderful Mediterranean meal of shellfish in wine sauce. Follow recipe.

Ingredients: simple, total time: 35 min., 4 servings
  • 250 ml of white wine

  • 150 ml of water

  • 1 Tablespoon of flour

  • 50 g of butter

  • fresh parsley

  • 1 egg

  • 3–4 bay leaves

  • 1 Tablespoon of spice mixture

  • 1 head of onion

  • 1 bunch of greens for soup (carrot celery, parsnip)

  • 1 .5 kg of shellfish-mussels

  • 150 ml of milk

  • olive oil EVO

  • 1 teaspoon dry spice/Vegeta

  • salt and ground black pepper to taste

  1. Pour wine and water into a saucepan and add oil. Then add the soup greens, parsley, bay leaves, onion, and mussels. Add salt, pepper and Vegeta /dry spice. Cook for 20 minutes and strain the contents in a colander in a deep dish. Return the strained liquid to the pot, remove the shells with clams and add them to the pot.

  2. Fry the flour in the heated butter in a pan on the stove. Add 200 ml of strained liquid and mix. Add the contents of the pan to the pot on the stove. Separate the yolks from the whites, add salt and pepper to the yolks, add milk and mix with a whisk. Add that mixture to the pan on the stove and cook until the sauce reaches the required thickness.

  3. Pour the mussels in the wine sauce into a deep serving plate. Decorate with parsley and lemon slices and finely chopped leaves. Buon appetito!

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