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Hearty Winter Mussels

This British recipe is filled with yummy flavours and perfect for winter!


  • For the Béchamel

  • For the Soup

  • To Finish


  • 1.

    Melt the butter in a small sauce pan over a low heat, stir in the flour until it begins to look like crumbs.

  • 2.

    Slowly add the milk bit by bit to achieve a smooth sauce, the consistency of custard.

  • 3.

    Cover the top of the sauce with parchment paper to avoid a skin forming , set aside.

  • 4.

    Sweat the shallots and butter in a large heavy based sauce pan.

  • 5.

    Add in the mussels, pour over the wine cook for 3- 4mins until all shells have opened, discard any that have not.

  • 6.

    Gently stir the cream and pernod into the béchamel sauce. Then add the sauce and the chopped parsley to the pot of mussels and wine.

  • 7.

    Serve with crusty bread

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Hearty Winter Mussels.


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