30 min   4 portions   difficulty

Mussels in cream sauce


Step 1

Rinse and clean the mussels several times

Step 2

Poach the mussels with chopped shallots, the white wine and the fish broth

Step 3

Take the cooked mussels out of their shells and keep them warm

Step 4

Pour the cooking broth into a saucepan and thicken it with the mixed butter

Step 5

Add the chopped parsley and celery

Step 6

Add the cream and let the mixture boil until it becomes a thick sauce

Step 7

Add some salt and pepper if liked

Step 8

Finish the sauce with a little lemon juice

Step 9

Serve the mussels in a deep plate and pour some sauce over them


  • 1.6 kg mussels
  • 100 g chopped shallots
  • 50 g chopped celery
  • 1 dl white wine
  • 1 dl fish broth
  • 10 g chopped parsley
  • 1 lemon
  • 25gr butter, mixed with 35gr of flour
  • 1.5 dl cream
  • salt and pepper

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