| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Minced shallots |
| 1 1/4 |
|
Stick unsalted butter |
| 4 |
lb |
Mussels, cleaned |
| 1 |
c |
Dry white wine |
| 1 1/3 |
c |
Heavy cream |
| 1/4 |
t |
Saffron threads |
|
|
Lemon juice to taste |
|
|
White pepper to taste |
| 3 |
|
Egg yolks |
| 2 |
T |
Parsley, chopped |
| 1 |
t |
Tarragon |
| 1 |
t |
Chervil |
INSTRUCTIONS
In heavy kettle saute shallots in 1/2 stick butter until soft. Add
mussels & wine. Steam mussels over high heat until open (5-6 Min).
Remove mussels, shell & place in buttered gratin dish. Cover. Strain
cooking liquid through cheesecloth into saucepan, reserving 3 tbs.
Reduce again until slightly thickened. Whisk in remaining butter a
tablespoon at a time. Strain sauce through a sieve into bowl. Add
saffron, lemon juice and pepper. Heat egg yolks with reserved mussel
liquid until hot, stirring constantly. Whisk into saffron sauce and
add herbs. Pour over mussels and brown quickly under broiler. Serve
in soup bowls with french bread. RICH BUT DELICIOUS. FOLLOW WITH
SIMPLE DISHES. From the <Micro Cookbook Collection of Contemporary
Recipes>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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