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Etuvée of Cultivated Mussels with Onion Recipe
Flavors of Switzerland
Cooking time: Under 30 minutes
Total time: 30 to 60 minutes
Preparation time: A few minutesCooking time: Under 30 minutes
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 2 liters (8 cups) cultivated Mussels, scrubbed and well washed
- 3 small new Onions, thinly sliced
- 1 sprig of thyme
- 20 g (2/3 oz.) chopped lovage
- 20 g (2/3 oz.) flat leaf parsley, chopped
- 200 ml (3/4 cup) dry white wine
- 200 g (7 oz.) butter
Method
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In a large pot, sweat the new onions in 50 g (3 tbsp.) butter, add the cultivated mussels and the thyme branch and combine; add the dry white wine. Cook covered, stirring often until the mussels open.
- Drain the mussels, reserving the cooking liquid as well as the new onions.
- Remove half of each mussel shell and place the half containing the mussel on a large plate, forming several concentric circles. Place on the oven door to keep warm.
- Pour the mussel liquid with the onions into a saucepan, remove the thyme branch, and incorporate the remaining butter a little at a time, whisking constantly over low heat. Add the chopped herbs.
- Pour the sauce over the mussels, add a grinding of fresh pepper and serve immediately.
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