Creamy Mussels Delight using a Thermomix
(4.9)
Preparation time
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Difficulty
Dive into a culinary adventure with Mussels Sauce Poulette, a dish that elegantly marries the briny goodness of fresh mussels with a velvety sauce that would make any fishmonger proud! Originating from the French coastal regions, this delightful recipe showcases the art of using simple yet high-quality ingredients—think of it as a love letter to the sea! The fragrant garlic and shallots dance together with the richness of white wine and a touch of clotted cream, creating a sauce that's perfect for slathering over your succulent mussels. Fun fact: Did you know that mussels can filter up to 50 liters of water a day? So, when you enjoy these beauties, you're not just indulging in a meal; you're savoring nature's own flavor enhancers! Bon appétit!
Ingredients
- 50 g Shallot
- 30 g Butter
- 100 g White wine
- 100 g Fresh liquid cream
- 20 g Dried tomato
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 10 g Fresh parsley
Steps
Mussels
- Discard any mussels that do not close when tapped.
Sauce
- Add 50 g of shallot in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5.
- Add 30 g of butter in the food processor bowl.
- Mix manual: 3:00min / 120°C / Speed 1.
- Add 100 g of white wine in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1. Filler cap open
- Add 100 g of fresh liquid cream, 20 g of dried tomato, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 2.
Final Preparation
- Transfer the content of the food processor bowl over a preparation content.
- Pour the sauce over the mussels in a large pot.
- Cook in the oven over medium heat during 5min.
- Discard any mussels that do not open.
- Chop, and sprinkle 10 g of fresh parsley on the preparation content.
- Serve Hot.
