Mussels in creamy Poulette sauce is a classic of French cuisine. That’s why you absolutely must discover this tasty and refined mussel recipe that will transport you straight to the Parisian brasseries: Poulette sauce mussels. This delicate, creamy preparation is a true delight for seafood lovers. Let yourself be tempted by this explosion of flavors!

Mussels in Creamy Poulette Sauce

Ingredients for the recipe:

  • 2 kg bouchot mussels
  • 50 cl dry white wine
  • Poultry or chicken stock
  • 10 cl heavy cream
  • 40 g butter
  • 2 egg yolks
  • 6 shallots
  • Flour
  • Lemon juice
How to prepare Mussels at the French Way

Preparation:

Savor the test of the sea: Mussels in creamy Poulette sauce is an elegant dish but easy to prepare. Here are the instructions.

  1. Clean mussels thoroughly and rinse with plenty of clean water.
  2. Melt 40 g butter in a casserole dish. Sauté the shallots, finely chopped, until golden-brown.
  3. In another pan, add the mussels, white wine and a little chicken stock. Add pepper to taste. Stir gently until all the mussels open.
  4. Remove the mussels from the pan and keep the stock.
  5. In the shallots pan, add the flour all at once and mix to obtain a roux. Gradually add the mussel juice, whisking constantly. Reduce and thicken over high heat.
  6. Pour back the mussels into the pan
  7. In a bowl, mix the cream with the egg yolks and lemon juice. Pour a ladleful of hot sauce into the bowl and stir.
  8. Add the cream-egg mixture to the sauce in the casserole dish, stir and allow to thicken slightly. Return the mussels to the sauce, stirring gently to coat. Sprinkle with remaining chopped parsley and serve piping hot.

This recipe is perfect for a cozy diner at home or a special occasion with loved ones, each bite is a symphony of flavor that will transport you to the shores of the Mediterranean.

Preparation in some pictures

Mussels sauce, prepare the shallots in a buttery pan
Creamy Mussels Sauce, prepare the shallots in a buttery pan
In another pan, add the mussels, white wine and a little chicken stock. Add pepper to taste. Stir gently until all the mussels open.
In another pan, add the mussels, white wine and a little chicken stock, until all the mussels open. Then,
remove the mussels from the pan and keep the stock.

In the shallots pan, add the flour all at once and mix to obtain a roux. Gradually add the mussel juice,
In the shallots pan, add the flour all at once and mix to obtain a roux. Gradually add the mussel juice,
Add the creme fraiche in the Poulette sauce
In a bowl, mix the cream with the egg yolks and lemon juice. Pour a ladleful of hot sauce into the bowl and stir.
In a bowl, mix 1TBS of cream with the egg yolks and lemon juice. Pour a ladleful of hot sauce into the bowl and stir.
Add the cream-egg mixture to the sauce in the casserole dish, stir and allow to thicken slightly. Return the mussels to the sauce,
Add the cream-egg mixture to the sauce in the casserole dish, stir and allow to thicken slightly. Return the mussels to the sauce,

Did you know that mussels have been considered a delicacy since antiquity?

The Romans and Greeks loved them, and cooked them in many different ways. Mussels are therefore not only delicious, but also steeped in history and ancient culinary traditions.

Dive into the gourmet world of Mussels in Poulette Sauce and treat yourself to this exquisite safe recipe that will seduce your taste buds to no end! 🌊🦪🍴

What to prepare for your dessert, a Tarte Tatin of course, the favorite French Dessert in France!

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