Ingredients for Mussels In Green Sauce Madrid Mejillones En Salsa Verde Madrid
- Green Mussels
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- Dry White Wine
- Fresh Parsley
- Fresh Garlic Cloves
- 1 shallot, minced
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- Ground Black Pepper
- 1/2 cup clam juice
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How to Make Mussels In Green Sauce Madrid Mejillones En Salsa Verde Madrid
- Scrub 2 pounds of mussels under cold running water. Remove the beards by pulling them off or using a small knife. Discard any mussels that are broken or open.
- In a 6-quart saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup all-purpose flour until smooth. Gradually whisk in 1 cup dry white wine, 1/4 cup fresh lemon juice, and 1/2 cup clam juice. Bring to a simmer, stirring constantly.
- Add the prepared mussels to the saucepan. Increase heat to medium-high and bring to a boil.
- Reduce heat to low, cover, and simmer for 3-5 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
- Using a slotted spoon, carefully transfer the mussels to 2-4 shallow serving bowls. Set aside.
- Pour the remaining sauce into a blender or food processor. Add 1/2 cup packed fresh parsley, 2 cloves garlic (minced), 1 shallot (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.
- Pour the green sauce over the mussels and serve immediately with crusty French bread or Italian bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
6g
Fat
149g
Carbs
5g
