Asparagus with Mussel Beurre Blanc
Asparagus with Mussel Beurre Blanc is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring onion, carrot, and wine to a boil in a medium saucepan.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring onion, carrot, and wine to a boil in a medium saucepan.
Add mussels and return to a boil.
Remove from heat, cover, and let sit 10 minutes.
Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes.
Using tongs, transfer to a bowl of ice water.
Let cool, then drain and set aside.
Reserve pot with water.
Strain mussel mixture through a sieve into another medium saucepan (you should have about 1/2 cup).
Discard (or eat!) mussels and vegetables.
Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 1/4 cup.
Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece.
Whisk until sauce is emulsified.
Whisk in vinegar; season with salt.
Just before serving, warm asparagus in reserved pot of hot water.
Drain, pat dry, and transfer to a platter.
Gently mix locust flowers, if using, into sauce and spoon over asparagus.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.