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  Added: May 31, 2011  •  Visited (200)  •  Print version Print this recipe (2)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mussels In Mustard Sauce
(Mosselen In Mosterdsaus)
What You Need:
  • ˝ pound fresh or pickled mussels
  • Pepper and salt
  • ˝ pint milk
  • 1 oz flour
  • 1 oz butter
  • 1 teaspoon sugar
  • 1 beaten egg
  • 1 - 2 teaspoons dry mustard
  • Toasted breadcrumbs

  • How To Cook:
    1. If the mussels are fresh, cook them in plenty of salted water, then shell them; pickled mussels can be used as they are.

    2. Mix the flour, sugar and seasonings, and blend with a little cold milk to a smooth paste.

    3. Boil the rest of the milk; add to the mixture, stirring, return it to the pan and cook till it thickens, stirring well.

    4. Remove from the heat and gradually add half the butter, then carefully stir in the egg.

    5. Mix with the mussels, arrange on well-greased individual shells or in a casserole dish, and sprinkle lavishly with toasted crumbs mixed with the remaining butter, shaved finely.

    6. Bake for about 20 minutes in a moderate oven (375°F).

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Netherlands
    Dish » Appetizers
    Main Ingredient » Shellfish » Mussel
    Main Ingredient » Herbs & Spices » Mustard
    Main Ingredient » Dairy » Milk



     




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