Mussels In Green Sauce Madrid Mejillones En Salsa Verde Madrid

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This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful spanish restaurant in baltimore many years ago.

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Steps

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Scrub the mussels under the faucet and remove the beards , and then set aside.

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In a 6 quart saucepot place butter , flour , wine , lemon juice and clam juice and bring to a boil over high heat.

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Add the mussels and return to a boil.

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Reduce heat to low and simmer covered 3 minutes or until mussels are opened.

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With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.

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Place the liquid into a blender or food processor and add the parsley , garlic cloves , shallot , salt and pepper and blend well.

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Pour the sauce over the mussels and serve with a french or italian bread to sop up the wonderful sauce.

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Ingredients

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green mussels, butter, flour, dry white wine, fresh parsley, fresh garlic cloves, shallot, lemon juice, salt, ground black pepper, clam juice