Mussel casserole with turmeric
The milk and white wine enhance the flavours of these mussel casseroles with turmeric. A real treat!
1. Peel and chop the shallots. Wash and loosen the celery, then cut into small regular shaped sticks. Clean the mussels and wash well in several batches of cold water.
2. Melt 20 g of butter in a pot and dry the celery for a few minutes with a wooden spoon. Remove and set aside in a bowl. Brown the shallots. Take a half and add it to the bowl. Pour the mussels and the white wine in the pot. Cook on high heat without covering. Filter the cooking juices and set aside. Drain the mussels and remove the shells. Pour them in a bowl containing the celery and the shallots, add the chopped parsley.
3. Prepare the bechamel sauce. Melt the remaining butter in a pot, add the flour and mix. Stir without stopping, pour the milk and a ladle of the cooking juices. Add salt, pepper and sprinkle the turmeric. Simmer over low heat until it thickens.
4. Preheat the oven at 180°C (th. 6). Divide this preparation into 6 casseroles and cover with bechamel sauce. Bake for 10 minutes. Sprinkle with parsley leaves and serve.
Photo credit: Sucré Salé
