Mussels In Green Sauce Madrid (Mejillones En Salsa Verde Madrid)

• 4 dozen large green mussels
• 1 cup butter
• 2 tablespoons flour
• 1/2 cup dry white wine
• 1/2 cup fresh parsley
• 6 fresh garlic cloves
• 1 large shallot
• 1/8 cup lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup clam juice

1. Scrub the mussels under the faucet and remove the beards, and then set aside.
2. In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
3. Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.

green mussels, butter, flour, white wine, fresh parsley, garlic, shallot, lemon juice, salt, ground black pepper, clam juice

Taken from www.food.com/recipe/mussels-in-green-sauce-madrid-mejillones-en-salsa-verde-madrid-265259 (may not work)