Mussels with garlic and mustard sauce

Name: mussels with garlic and mustard sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 kg Mussels; 300 g leeks in rings; 1 bottle white beer 300 ml; 1 bag fresh parsley 30 g finely chopped; 50 g butter; 50 g flour; 1 egg split (protein is not used); 125 ml whipped cream; 2 el mustard

A tasty recipe. The main course contains the following ingredients: fish, prepared mussels, leeks (in rings), white beer (300 ml), fresh parsley (30 g finely chopped), butter, flour, egg (split (egg white is not used)), whipped cream and coarse mustard.

Ingredients

Directions

Wash and check mussels thoroughly.
Broken shells and open ones that do not close after a tap.
Spread the leek, beer and half of parsley over 2 large (mussel) pans.
Mussels (1 kg per pan) covered for 6 to 8 minutes, until all the shells are open.
Pan shake regularly.
Make mussels and leeks in four large bowls with a skimmer.
Keep mussels removed.
Keep mussels warm (in the oven).
Bring 400 ml of the measuring liquid from the measuring cup through the sieve, discard the remainder.
Melt butter in a thick pan.
Stir in flour and gently bake for 2 minutes.
Add a portion of mussel juice that has been measured and add to a nice smooth sauce.
In bowl, stir the egg yolk with whipped cream, mustard and 2-3 tsp.
Of hot sauce.
Mix the yolk mixture with the sauce and gently heat in the sauce, but do not let it boil again.
Season with salt, pepper and possibly extra mustard.
Create sauce over mussels.
Scatter leftover parsley.
Serve with Flemish fries or baguette and a green salad..