mussels with a creamy white wine sauce and country bread |

Preparation time: 20 min

Preheat your Oven at 400 °F

• Mise-en-place

  Clean the mussels and cover them with cold water for 2mins. Trash away the mussels that aren't closing themselves back. 

  Chop the shallots.

  Same goes for the garlic & the parsley.

• Mussels

  In a medium stewpot with vegetable oil and a knob of butter, slowly cook for 2mins the shallots, the garlic and the parsley, altogether. 

  Then add the white wine and bring to a boil right before adding in the mussels. Cover.

  After 5mins, lower down the heat, shell all the mussels out of the stewpot and reserve.

  With the remaining sauce, let it all reduce and off the heat, mix the cream & the egg yolks together and then put those two back in the sauce.

  On low heat wait for everything to thicken up and once ready, add the reserved mollusc.

• Bread

  Lay all the bread on a cooking tray covered with whether a silpat or a parchment paper. Brush them all generously with olive oil and cook them in the oven for 8mins at 400F or until golden brown.