Mussels in White Wine Cassava Flour Sauce

Mussels in White Wine Cassava Flour Sauce

Fresh seafood is a summer staple, and this recipe is sure to hit the spot with it's creamy garlic goodness paired with a beautiful tangy white wine will have you blissfully enjoying the summer heat.  


  • 4 Tablespoons (57 g) unsalted butter cut into 1/2-inch pieces
  • 1 and 1/2 Tablespoons (21 ml) olive oil
  • 2 Tablespoons Three Spades Cassava Flour 
  • 4 large shallots finely chopped
  • 8 cloves garlic thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon lemon zest finely grated
  • 2 Tablespoons (28 ml) lemon juice freshly squeezed
  • 4 and 1/2 pounds live mussels cleaned and beards removed
  • 1 cup (227 ml) dry white wine
  • 3/4 cup (170 ml) chicken stock
  • 1/3 cup (76 ml) heavy cream aka whipping cream
  • 1/4 cup fresh parley chopped, plus more for garnish
  • 1/4 teaspoon salt more to taste, if needed
  • 1/4 teaspoon black pepper
  • lemon wedges for serving
  • crusty bread for serving



  • In a pot large enough to hold the mussels, heat the butter and oil over medium heat.
  • Once the butter is completely melted, add in the shallots and cook for 6 to 8 minutes, stirring occasionally ,or until slightly softened. Add in the garlic and cook for a minute. Then add in the crushed red pepper flakes and cook for one more minute. 
  • Add in lemon zest and lemon juice and mix well to combine.
  • Add in the mussels, wine, and chicken stock. Stir well to coat, then increase the heat to medium-high and place a lid on the pot.
  • Cook, checking often, until the mussel shells have opened, about 3 minutes. Discard any mussels that don’t open. 
  • Reduce the heat to low and slowly pour in the roux mixture with butter, heavy cream and cassava flour mixing constantly as you pour. 
  • Stir in the salt, pepper, and parsley. Remove from heat and divide among bowls. Serve with lemon wedges, crusty bread, and a good white wine! 

Enjoy this adapted recipe from bakerbynature

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