Crusty mussel bake: with homemade velouté sauce

Name: Crusty mussel bake: with homemade velouté sauce
Total time: 60 min
Ingredients: 1 kg + 200 ml Mussel, cooked; 20 g Shalllots; 175 ml White wine; 300 ml Shellfish stock; 10 g + 1 Parsley, chopped; 150 g Button mushroom, finely chopped; 40 g Butter; 30 g Shallot, finely chopped; 1 pinch Salt; 1 Lemon; 100 ml Heavy cream; Mushroom

By French Cooking Academy · 60 min

Ingredients

Mussel · cooked1 kg + 200 ml
Shalllots20 g
White wine175 ml
Shellfish stock300 ml
Parsley · chopped10 g + 1
Button mushroom · finely chopped150 g
Butter40 g
Shallot · finely chopped30 g
Salt1 pinch
Lemon1
Heavy cream100 ml
Mushroom

Video instructions

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