Mussels in Creamy White Wine Sauce

Name: Mussels in Creamy White Wine Sauce (Moules au vin blanc)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: French
Ingredients: 4 tablespoons (25 g) flour; Generous ¾ cup (200 ml) heavy cream; Salt and pepper; 1 bunch parsley; 3 cups (750 ml) dry white wine; Salt and pepper; 6 baby carrots; 5 tablespoons (75 g) butter, divided; 4 medium new onions; 2 shallots; 4 quarts (4 liters) mussels, weighing about 6 lb. (2.8 kg)

Moules au vin blanc

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

4 quarts (4 liters) mussels, weighing about 6 lb. (2.8 kg)
4 medium new onions

Fish course
Pescatarian

Method

Peel the onions, shallots, and carrots, and coarsely chop them on a cutting board. Melt 3 ½ tablespoons (50 g) butter in a large pot. Add the onions, shallots, and carrots, and simmer for 15 minutes. Ad