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Directions
1 Rinse Mussels in cold water for two minutes.
2 In a large pot heat Olive Oil and press cloves of Garlic Over it. Mince the Parsley and sauté half of it with the Olive Oil and Garlic.
3 Add Mussels and simmer until all are open (about 5 minutes). Pour Clear Stock and Chardonnay over Mussels. Simmer for 10 minutes.
4 In a separate bowl mix Butter and Flour until a pasty mass.
5 Add Butter/Flour mixture over the Mussels and stir.
6 Place Mussels in a serving bowl and drizzle with the Mussel Liquid (Flour, Butter, Clear Stock and Chardonnay)
7 Serve with toasted Garlic Bread
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