Smoked Mussels In Wine-Mushroom Cream Sauce

Smoked Mussels In Wine-Mushroom Cream Sauce

1/2 cup scallions, sliced
1 1/4 cups dry white wine
2 gloves garlic, crushed
1 1/2 cups whipping cream
1 1/2 cups mushrooms, sliced
1/4 cup fresh parsley, chopped
4 Tblsp butter
2 cups smoked mussels, (Ducktrap River of Maine)
3 Tblsp flour

Instruction coming soon!

Finnan Haddie

Serves 4
Finnan Haddie is smoked haddock where it originated in Findon, Scotland in the early and mid 1600’s.

1 lb finnan haddie
1 quart milk

To flake finnan haddie:

Cover finnan haddie with milk and soak for 1 hour in refrigerator. Bring it to a a boil and reduce to a gentle simmer for 25 minutes. Drain off milk and flake.

Medium bechamel sauce (here’s a link to a recipe on Epicurious)

3 Tbls sherry
1/2 cup light cream
Dash of nutmeg
3 egg yolks, beaten
1 quart milk

Add flaked finnan haddie to bechamel sauce with the nutmeg. Bring to a boil, add sherry, and cream mixed with the beaten egg yolks. Do not cook after adding eggs. Serve on toast points.

Serves 4