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Steamed Mussels in White Wine



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1 tbsp. fresh parsley
1 1⁄2 cup white wine
1 tsp. butter
1 tsp. flour
1⁄4 tsp. saffron
2 egg yolks
5 lb. fresh cultured blue mussels
1 tbsp. chopped shallots


  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    In a large kettle, combine parsley, white wine, and shallots, and bring to a boil.
  3. 3
    Steam the mussels in the boiling liquid until opened. Drain and save the cooking stock.
  4. 4
    Remove only top shells of mussels and discard. Arrange mussels in ovenproof serving casserole. Strain cooking liquid through cheese cloth. Pour in a saucepan and bring to a boil.
  5. 5
    In a small saucepan, melt butter, and add flour to make roux. Stir roux in stock and whisk to thicken.
  6. 6
    Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into remaining sauce.
  7. 7
    Heat sauce but do not boil. Season to taste with salt, pepper. Sometimes you'll find the mussel stock has enough salt already.
  8. 8
    Pour sauce over the hot mussels. Serve immediately.


Recipe provided by Mussel Industry Council. Visit them

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preparation methods
cuisines North & South American
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