Steamed Green Shells In Sauce Lessum

3:37 am on 15 March 2008


  • 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)


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.

From Afternoons with Jesse Mulligan

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