| 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 |
ts |
Saffron threads |
|
|
Lemon juice to taste |
|
|
White pepper to taste |
| 3 |
|
Egg yolks |
| 2 |
tb |
Parsley; chopped |
| 1 |
ts |
Tarragon |
| 1 |
ts |
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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