Mussels au Pineau des Charentes Wine
Dining on a Viking Cruise is an exceptional experience. I'm happy to share a recipe for the best mussels I ever tasted thanks to my friend Chef Magalie Kaufling, Viking Regional Executive Chef.
- 2 lb mussels in the shell
- 3 ounces white wine
- 1 tsp garlic chopped
- 2 sprigs parsley
- 4 sprigs thyme
- 1 leaf bay leaf
- 1 tbsp onions chopped
- 1 tbsp shallots chopped
- 1 tbsp butter
- 1/2 tsp flour
- 1 egg yolk
- 1 ounce creme fraiche
In a Sautuesse put the mussels with the onions, garlic, thyme, parsley, laurel and white wine till all are open.
Once open, strained the mussels and keep the juice.
In a saucepan, saute the shallots with butter till golden brown.
Sprinkle with flour, add some salt and pepper and add the juice of the mussels. Mix well.
In a bowl, mix the creme fraiche with the eggs and the Pineau des Charentes.
Add this mix to the sauce and cover the mussels with it.
Calories: 374kcal | Carbohydrates: 13g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 197mg | Sodium: 725mg | Potassium: 770mg | Sugar: 1g | Vitamin A: 1065IU | Vitamin C: 23.4mg | Calcium: 89mg | Iron: 9.8mg