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Creole Mussels in Wine Sauce
Freshwater Mussels, in Wine Sauce |
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What you need!
1/4 sack mussels(about 4 lbs)
2 shallots, diced fine
2 tsp. parsley, chopped
1/3 cup butter
3 Tbls. bread crumbs, seasoned
3/4 cup Rhine Wine, or Chablis if you must
1 Loaf Sourdough New Orleans French bread, sliced
2 cups Court Bouillon(them sauce)
Court Bouillon:
1 cup white wine, any ol' wine
1 carrot, sliced
1 onion, sliced
2 sprigs parsley
1 sprig thyme, or 1/2 tsp. dry thyme
1/2 bay leaf
6 peppercorns
1 tsp. salt
2 cups water
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From The Belile Estate Kitchens'
Louisiana Freshwater Mussels in Wine Sauce
What you do, Shah!
First go to them Slue(Waterway) and wade for them mussels, you feel them with your feet, catch a lot, wash them before you leave. Bring them home, then Clean them some more.
Them silt don't taste good in the Court Bouillon, no!
Now put them clams in the Court Bouillon, and steam them until they open and stop what you are doing and remove from the heat. Do not over cook, unless you like them mussels to be like rubber.
Strain mussel liquor and save, remove them little muscles from the shells, make sure you remove the beards, yuk!
Put them wine in a skillet, simmer them shallots until tender, add 3/4 cup of them Court bouillon Sauce and bring to a boil.
Blow out them fire and let it set. Add the butter, bread crumbs, mix 'em up good, add them mussels, when they is heated up good, spoon over them French Bread.
Sprinkle with the chopped parsley.
Bon Appetite!
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Preparation Time: 1hr |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 12024 times. |
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