Steamed Green Shells In Sauce Lessum

Ingredients

• 100 g butter
• 100 g of flour
• 3 cloves of garlic
• 6 shallots, finely diced
• 400 mls white wine
• 400 mls of fish stock
• 50 mls of cream (optional)

Method

Sweat shallots and garlic in butter until softened but not coloured, add flour and cook until a blond color and sandy texture , add hot wine and stock and stir until thickened, simmer for 5 mins and finish with cream

Pour over hot mussels and then garnish with your choice of topping - grated cheese, herbs, chopped tomatoes, peppers.