1. Soften half the butter and combine with the flour until a paste is formed; set aside. 2. In a large skillet, saute vegetables in remaining butter until golden brown. 3. Add wine, water and seasonings; bring to a boil, then add mussels. 4. Steam, covered, over high heat until mussels open-- expect this to take anywhere from 5 to 8 minutes. 5. Drain mussels, reserving juice and discarding veggies. 6. Remove mussel meat from shells, reserving half the shells. 7. Place mussels back on the half-shells and keep warm on a serving dish. 8. Bring strained liquid to a simmer and stir in the butter/flour paste. 9. Cook, stirring, until smooth-- about 2 to 4 minutes. 10. Spoon sauce over mussels and garnish with chopped parsley. 11. Can be served as an appetizer or main course. ---------------------------------------------------------------------------
Nutrition
Ingredients
