Mussels with ravigote sauce

Name: mussels with ravigote sauce
Total time: 20 min
Yield: 2
Ingredients: 2 kilogram mussel; 1 lemon pressed out; 25 gram butter; 2 laurel leaf halved; 1 tablespoon fresh thyme minced meat; 100 milliliters fish stock; 100 milliliters White wine; 125 milliliters ravigote sauce little pot

Also try these delicious mussels with ravigote sauce

Ingredients

2 kilogram mussel
1 lemon pressed out
25 gram butter
2 laurel leaf halved

1 tablespoon fresh thyme minced meat
100 milliliters fish stock
100 milliliters White wine
125 milliliters ravigote sauce little pot

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 deep fryer with vegetable oil

Directions

Remove the open mussels that do not close after a tap on the edge of the counter.
Boil the remaining mussels with lemon juice, butter, bay leaves, thyme and stock or wine for 4-5 minutes or until they are open. Shake them halfway.
Remove from the pan on a warm dish and spread half of the ravigote sauce over the hot mussels. Change once.
Serve the rest of the sauce separately. Tasty with baguette or fries and lettuce.