French style mussels with cream recipe

Ingredients to make French-style mussels in cream:

The first step in making these original French-style mussels a la crème is to make the bearer Blanc. To do this, peel and finely chop the shallots or shallots and cook them in a pot together with the white wine until they are well poached and have reduced their volume considerably. At the same time, we mix the liquid cream with the miso paste and reserve it.
Once the shallots have browned enough, cut the butter into pieces, remove the pot from the heat and mix everything with the help of some rods to get an emulsion.
Next, we add the cream with the miso that we had reserved and mix it again with the rods, so our mussels in cream will have a delicious oriental touch.
Also add the yuzu or lime juice and a little salt to taste and we will have made our particular Asian beurre blanc.
Trick: Keep the sauce between 40-45ºC with a water bath so it doesn’t cut if you’re not going to serve it yet.
On the other hand, cut some slices of fresh ginger, place them in a pot, add the mussels, cover the pot, and let them steam for approximately 3 minutes
Once they are done, place them on a plate, pour the French cream over the mussels, chop the chives and sprinkle them on top. And we will have our French style mussels with an oriental touch ready to taste!