Ingredients with Measurements:
- 2 pounds of fresh mussels
- 1/4 cup of unsalted butter
- 1/4 cup of finely chopped shallots
- 1/4 cup of red wine vinegar
- 1/4 cup of dry white wine
- 1/4 cup of heavy cream
- 2 egg yolks
- 1 tablespoon of chopped fresh tarragon
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Whisk
- Serving bowls
Step-by-step instructions:
1. Clean and debeard the mussels, discarding any that are open or do not close when tapped.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots and cook until softened, about 2-3 minutes.
3. Add the red wine vinegar and white wine to the pot and bring to a simmer.
4. Add the mussels to the pot and cover with a lid. Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
5. Remove the mussels from the pot with a slotted spoon and place them in serving bowls.
6. In a small bowl, whisk together the heavy cream and egg yolks.
7. Slowly pour the cream mixture into the pot with the cooking liquid, whisking constantly.
8. Cook the sauce over low heat, stirring constantly, until it thickens and coats the back of a spoon.
9. Stir in the chopped tarragon and season with salt and pepper to taste.
10. Pour the sauce over the mussels in the serving bowls.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 8g
Protein: 24g
Substitutions for ingredients:
- Shallots can be substituted with finely chopped onions.
- Red wine vinegar can be substituted with white wine vinegar.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped garlic or ginger to the shallots for extra flavor.
- Substitute the tarragon with chopped parsley or chives.
- Add diced tomatoes or roasted red peppers to the sauce for a pop of color.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread to soak up the delicious sauce.
- For a spicier version, add a pinch of red pepper flakes to the sauce.
Storage instructions:
Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the mussels and sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the mussels in their shells with the sauce drizzled over the top. Garnish with chopped herbs or lemon wedges.
Garnishes:
Chopped herbs, lemon wedges
Pairings:
- Crusty bread
- White wine, such as Sauvignon Blanc or Chardonnay
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thin, continue cooking over low heat until it thickens.
- If the mussels are tough or chewy, they may have been overcooked.
Food safety advice:
- Make sure to discard any mussels that do not open during cooking.
- Store leftover mussels in the refrigerator and consume within 2 days.
Food history:
Sauce Rouennaise is a classic French sauce made with shallots, red wine vinegar, and butter. It is traditionally served with grilled or roasted meats, but also pairs well with seafood.
Flavor profiles:
The mussels are briny and sweet, while the sauce is tangy and rich with a hint of tarragon.
Serving suggestions:
Serve the mussels as a main course with a side salad and crusty bread, or as an appetizer with other seafood dishes.
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Region: French