| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Starter, Here’s one , Earlier2 | 4 | servings | |
INGREDIENTS
| 1 | l | Cleaned Mussels |
| 1/2 | l | Cleaned Clams |
| 50 | g | Butter |
| 3 | Cloves Chopped Garlic | |
| 1 | Onion or 4 Shallots; (finely chopped) | |
| 175 | ml | Dry White Wine |
| 3 | tb | Double Cream |
| 2 | Lemons; (juice) | |
| 1 | Lime; (juice) | |
| 50 | g | Chopped Parsley & Chopped Cloves |
| 2 | Egg Yolks | |
| 100 | ml | Water |
INSTRUCTIONS
1. In a large wide bottomed pan, gently soften the garlic and onion in the butter. 2. Tip in the mussels and clams and add the white wine. Cover with a lid and cook for approximately 5 minutes or until the shells are open. 3. Discard any mussels or clams that have not opened. 4. Pour in the double cream, lemon juice, chopped parsley and chopped chives. 5. Whisk up the egg yolks with the water in a stainless steel bowl until foaming and fold into the liquids. 6. Season to taste. 7. Tip into a large warm serving bowl. 8. Serve with some warm crusty bread. Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
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