John Myers
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Erika’s Mussels in thick White Wine Sauce (Sydvestjyske Blåmuslinger Deluxe)
The perfect erika’s mussels in thick white wine sauce (sydvestjyske blåmuslinger deluxe) recipe with a picture and simple step-by-step instructions.
For the brew
- 3 Pc. Clove of garlic
- 1 tbsp Butter
- 800 g Soup vegetables
- 350 ml White wine
- 200 ml Vegetable stock
- 500 ml Cream
- 2 piece Onion
- 2 Pc. Garlic cloves
- Fresh smooth parsley
- 3 sheet Lovage fresh
- 1 branch Fresh thyme
- 2 tbsp Butter
- Sea-Salt
- Pepper
for the deposit
- 200 g Sliced carrots
- 1 piece Leek
Dishes history
- A recipe from my wife, inspired by my mother’s “mussels in clear wine brew”. Since I am also a connoisseur of the brew, in addition to the wonderfully fresh mussels from the regional Limfjord, my wife has this “thick” cream and white wine sauce with pureed soup vegetables especially for me to “dip” into White bread created.
preparation
- Clean, peel and chop the soup vegetables (onion, carrots, celery root, leek, parsley root) and some garlic.
- Wash, clean and water the clams. Sort out broken mussels. (Picture 3 and 4).
The brew
- Heat 2 tablespoons of butter in a large saucepan and sweat the chopped onion and then the sliced leek in it until translucent. Press in the garlic. (Picture 5 and 6).
- Add the rest of the soup vegetables, roast them and stir in a little chopped parsley. Deglaze with 250ml white wine and add 200ml vegetable stock (or water and soup cubes). (Picture 7 and 8).
- Salt and pepper (for a little more “fire” use cayenne pepper) and simmer briefly.
- Add another 200ml water, add some fresh thyme and lovage. Boil the whole thing down for about 1 hour (boil the vegetables until soft), meanwhile pour in another 200 ml of water. (Pic 9).
- Stir in the remaining 100 ml of wine including the cream, turn back to a low level. (Pic 10).
- Puree the soft-boiled vegetables. (Picture 11).
The mussels
- 1 tablespoons of butter in a pan, press in the garlic, add the sliced carrots and leek and roast. (Picture 12 and 13).
- Add the mussels, stir and deglaze with a dash of white wine. Salt and simmer covered until the mussels open. (Picture 14 and 15).
- Pour the mussels with the vegetables and juice into the stock and let it steep for a few minutes. Serve with white bread.
alternative
- Even without cream or with non-pureed vegetables, these mussels taste simply delicious and the preparation (time) is significantly simplified / reduced.
Checking the quality of the mussels
- Always check the quality, otherwise there may be a rude awakening: 1) Sort out mussels with cracked shells. 2) Knock open mussels lightly or tap them on the work surface with the mussel. If the mussel does not close, it is defective and is discarded. 3) After cooking, the mussels must be open. Unopened mussels are again sorted out.
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