Ingredients for 4 people:
- 1200 g rock mussels
- 80 g butter
- 1 tbsp parsley
- 1/2 tbsp fresh basil
- 1/2 tbsp chives
- 100 g celery
- 2 cloves garlic
- 70 g corn starch
- 500 g white wine
- Black pepper
Preparation:
- Fill the jar with 500 ml of water.
- Place the cleaned mussels in the steamer.
- Place the steamer over the jar with the middle aperture open.
- Select “steam”, 15 minutes.
- When the mussels have opened, allow the water to drain and recover.
- Mix the water from the mussels with part of the cooking water to obtain 200 g.
- Remove one shell from each mussel and set aside.
- Place the butter in the clean jar.
- Select “sauce”, speed 1, 60 degrees, 2 minutes.
- Add the parsley, basil, chives, celery and peeled garlic. Continue with the same programme on speed 4, 60 degrees, 2 minutes.
- Taking care not to burn yourself, set up the butterfly accessory.
- Dissolve the corn starch in the wine and pour it into the jar through the middle aperture. Add 200 g of the mussel juice.
- Cook on speed 1, 8 minutes, 100 degrees.
- Pour the sauce over the mussels and sprinkle with pepper just before serving.
Tips…
- You can keep the mussels warm by leaving them in the steamer over the mixing jar while you cook the sauce.
