| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Soups | 4 | Servings | |
INGREDIENTS
| 2 | lb | Mussels |
| 2 | Shallots, Chopped Coarsely | |
| 2 | sm | Onions, Quartered |
| 2 | Sprigs Parsley | |
| Salt | ||
| Black Pepper, Ground | ||
| 1 | pn | Cayenne |
| 1 | c | Dry White Wine |
| 2 | tb | Butter |
| 1/2 | Bay Leaf | |
| 1/2 | ts | Thyme |
| 2 | c | Heavy Cream |
| 1 | Egg Yolk, Lightly Beaten | |
| 2 | tb | Sauce Hollandaise |
INSTRUCTIONS
Thoroughly scrub the mussels to remove all exterior sand and dirt. Place them in a large kettle along with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover. Bring to a boil. Simmer until the mussels have opened (5-10 minutes). Discard any mussels that do not open. Strain through a double thickness of cheesecloth into a saucepan. Remove the mussels from their shells. Discard the shells. Set the mussel meat aside. Bring the liquid in the saucepan to a boil. Add the cream. Return to a boil. Immediately remove from the heat. Add the beaten egg yolk. Return to the heat only long enough for the soup to thicken slightly ~ DO NOT BOIL! Stir in the Hollandaise sauce and add the mussel meat just before serving. Serve hot or cold. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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