| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Shellfish, Seafood | 4 | Servings | |
INGREDIENTS
| 48 | Mussels | |
| 1 | cl | Garlic |
| 1 | c | White wine |
| 1 | Onion; chopped | |
| 1 | ts | Celery; chopped |
| 4 | tb | Butter |
| Dash of pepper | ||
| 1 | tb | Flour |
| 1/2 | c | Butter |
| Salt to taste | ||
| Cayenne pepper to taste | ||
| Nutmeg to taste | ||
| 2 | Egg yolks; beaten | |
| 2 | tb | Cream |
INSTRUCTIONS
MUSSELS SAUCE Prepare mussels: Scrub mussels and beard them. Place mussels in a large sauce pan and add other ingredients. Cover tightly until mussels open. Remove mussels from shells and keep warm in a chafing dish. Prepare sauce: Somewhat boil down the liquid mussels were cooked in. Mix butter, flour, salt, pepper, and nutmeg together to make a roux, then add liquid. Cook for 5 minutes. Add beaten egg yolks thinned with cream. Stir into sauce, reheat (but do not boil) and pour over mussels. Serve hot. Bill Hekking, "Mug Up Time on Monhegan [ME]", 1959 MM by Dave Sacerdote Posted to MM-Recipes Digest V4 #272 by Julie Bertholf <jewel1@ix.netcom.com> on Oct 16, 1997
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