New Zealand Greenshell™ Mussels Provençal

New Zealand Greenshell™ Mussels  Provençal

Ingredients - Sancerre Sauce

Yield 6 Cups/40 oz./1180 ml
2 Cups Sancerre White Wine
6 Cups Mussel Broth
1 Tbsp Garlic, freshly peeled and minced
4 Tbsps Shallots, diced
1/2 Cup Fennel, shaved
1 Cup Créme Fraiche
1 Cup Unsalted Butter, cubed
To TasteSea Salt
To TasteWhite Pepper, freshly ground
To TasteFresh Lemon Juice

Ingredients - Poaching Stock

Yield 1 Quart (4 cups)
1 Cup Dry White Wine
3 Cups Water
2 x Quarters Small White Onion, peeled and quartered
8 x 4 inchParsley stems with leaves
3 each Cloves
2 each Bay Leaf
1/2 tsp Sea Salt

Additional ingredients required for assembly

6 each New Zealand Greenshell™ Mussels in shells
6 tsps Fresh Parsley Leaves, chopped

Method - Sancerre Sauce

Chef's Note:
If mussel broth is not available you can substitute chicken stock.

Method - Poaching Stock

Assembly

Yield 1 Serving
6 each New Zealand Greenshell™ Mussels in shells
1 1/2 Cups Sancerre Sauce, heated
6 tsps Fresh Parsley Leaves, chopped
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