Mussel omelettes recipe
information
The mussel mixture is very thick. Add the cream gradually until you have the sauce consistency to suit your taste.
ingredients
2 x 150 g (5 oz) jars mussels in their own juice, drained, with juice reserved
100 g (4 oz) butter
1 onion, finely chopped
2 celery stalks, finely chopped
40 g (1 1/2 oz) plain flour
3 tablespoons dry or medium white wine
8 eggs
salt and freshly ground black pepper
2 - 3 tablespoons double cream
1 tablespoon finely chopped fresh parsley
100 g (4 oz) butter
1 onion, finely chopped
2 celery stalks, finely chopped
40 g (1 1/2 oz) plain flour
3 tablespoons dry or medium white wine
8 eggs
salt and freshly ground black pepper
2 - 3 tablespoons double cream
1 tablespoon finely chopped fresh parsley
method
1. Melt 50 g (2 oz) butter in a saucepan. Add the onion and celery and cook very gently, stirring with a wooden spoon, for about 10 minutes until soft.
2. Sprinkle in the flour and stir for 1 - 2 minutes. Gradually stir in 125 ml (4 fl oz) reserved mussel juice and the wine and simmer, stirring, until thick and smooth, then stir in the mussels and enough cream to make a thick sauce. Season to taste with salt and pepper, being cautious with the salt, and stir in the chopped parsley. Leave the sauce on very low heat, stirring occasionally, while you make the omelettes.
3. Lightly beat 2 eggs and season sparingly with salt and pepper. Melt 15 g (1/2 oz) butter in a frying-pan.
When it sizzles, pour in the eggs, and cook for 2 - 3 minutes, drawing the edges towards the centre with a fork as they cook. The omelette is ready when the centre is still slightly runny.
4. Spoon one-quarter of the mussel sauce on to one-half of the omelette in the pan and fold the omelette over. Carefully slide it out on to a warmed individual serving plate and serve at once. Make the other 3 omelettes in the same way serving each as soon as it is made.
2. Sprinkle in the flour and stir for 1 - 2 minutes. Gradually stir in 125 ml (4 fl oz) reserved mussel juice and the wine and simmer, stirring, until thick and smooth, then stir in the mussels and enough cream to make a thick sauce. Season to taste with salt and pepper, being cautious with the salt, and stir in the chopped parsley. Leave the sauce on very low heat, stirring occasionally, while you make the omelettes.
3. Lightly beat 2 eggs and season sparingly with salt and pepper. Melt 15 g (1/2 oz) butter in a frying-pan.
When it sizzles, pour in the eggs, and cook for 2 - 3 minutes, drawing the edges towards the centre with a fork as they cook. The omelette is ready when the centre is still slightly runny.
4. Spoon one-quarter of the mussel sauce on to one-half of the omelette in the pan and fold the omelette over. Carefully slide it out on to a warmed individual serving plate and serve at once. Make the other 3 omelettes in the same way serving each as soon as it is made.
serving amount
makes 4
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