| 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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