| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood, Shellfish |
4 |
Servings |
INGREDIENTS
| 48 |
|
Mussels |
| 1 |
|
Garlic |
| 1 |
c |
White wine |
| 1 |
|
Onion, chopped |
| 1 |
t |
Celery, chopped |
| 4 |
T |
Butter |
|
|
Dash of pepper |
| 1 |
T |
Flour |
| 1/2 |
c |
Butter |
|
|
Salt to taste |
|
|
Cayenne pepper to taste |
|
|
Nutmeg to taste |
| 2 |
|
Egg yolks, beaten |
| 2 |
T |
Cream |
INSTRUCTIONS
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
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”