Mussel VelouteBy AubergineSource: https://mise-wine.vercel.app/recipes/mussel-velouteAdd to collectionIngredientsYieldgInstructions0 / 7 steps0 of 7 steps completeReset progress1In a large saucepan, sweat the shallot, garlic and celery in the butter until softened2Add the flour and make a blond roux3Add the mussel juice and bring to a low simmer4Add the stock and cream, whisking constantly until a simmer is retained5Cover with a cartouche and cook on very low heat for about 1 hour, being very careful not to scorch6Strain through a chinois and chill in an ice bath7Reserve cold in an airtight container