Ingredients for 4 people:
- 1200 g of rock mussels
- 80 g of butter
- 1 tsp. of parsley
- 1/2 tsp. fresh basil
- 1/2 tbsp. chives
- 100 g celery
- 2 cloves of garlic
- 70 g cornstarch
- 500 g of white wine
- Black pepper
Preparation:
- Heat 200 g of water in the mixing jug at SL speed, 100 degrees, 15 minutes with the jug uncovered and the clean mussels in the steamer on top.
- When the mussels have opened, drain their water into the mixing jug.
- Set aside 200 g of the mussels’ cooking water.
- Remove one shell from each mussel and set aside.
- Put the butter in the clean mixing jug.
- Heat at speed 1, 60 degrees, 2 minutes.
- Add the parsley, basil, chives, celery, and peeled garlic. Cook at speed 4, 60 degrees, 2 minutes.
- Taking care not to burn yourself, place the butterfly accessory.
- Dissolve the cornstarch in the wine and pour it into the mixing jug through the nozzle. Add 200 g of juice from the mussels.
- Cook at 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 if you leave them in the steamer on top of the mixing jug while you cook the sauce.
