Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Boiled mussels with Riesling and cream sauce

Ingredients (1 person):
  • 2 kg mussels
  • 1 leek
  • 1 onion
  • 2 sprigs or parsley
  • 1 stick of celery
  • For the sauce
  • 1 shallot
  • 20 g butter
  • 20 g flour
  • 2 dl fish bouillon
  • 1 dl cream
  • 1 teaspoon of mustard
  • Main course
  • 20 minutes
Rate this recipe:
24 votes
  1. Rinse the mussels. Check them and remove any broken mussels.
  2. Cut the leek and onion into thin rings. Cut the blanched celery into slices and chop the parsley.
  3. Put this together with a glass of Riesling in a large pan.
  4. Fill the pan a maximum of three-quarters full with mussels. Put the lid on the pan and bring it to the boil. The broth will push the lid up when the mussels boil. Lift the lid and stir the mussels. Put the lid back on to the pan and allow the broth to push it up again in the same way twice.
  5. Serve with the hot cream sauce, French fries or baguette and a bottle of chilled Riesling d’Alsace.
  6. For the sauce:
  7. Dice the shallot and fry it in the butter.
  8. Stir the flour into it and allow the mixture to cook for 1 minute, stirring constantly.
  9. Pour the fish bouillon and the cream in and stir until the sauce boils and binds.
  10. Allow it to simmer for 5 minutes and then add the mustard.
  11. Add bouillon if the sauce becomes too thick.