| 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
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”