Mussels main page

Bili-bi soup
Curried mussel salad with tiny pasta
Marinated mussels
Mussel and scallop soup
Mussel pasta salad
Mussel soup
Mussel soup trois gros
Mussels and spaghetti
Mussels in white wine
Mussels in mustard sauce
Mussels marinara with linguine
Mussels mariniere
Mussels with leeks, saffron and cream
Paella of mussels

Seafood recipes with mussels

Fillets of sole dieppoise
Herbed seafood casserole
Paella valenciana
Spanish fish stew
Spanish mussels
Striped bass italienne
Stuffed mussels
Stuffed tomatoes with mussels

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 5

1 tablespoon butter
1 tablespoon chopped shallots
2 cups dry white wine
2 tablespoons chopped parsley
4 pounds mussels
5 ounces roux
1 cup light cream

In a large pot, melt butter, with chopped shallots. Add dry white wine, chopped parsley and mussels.
|Cover and steam until open. Strain liquid, add roux. Whisk to thicken.
Remove mussels from shells. Add to soup with cream. Season with white pepper. Heat and serve hot.

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