Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | Mussels |
2 \N | Shallots, Chopped Coarsely |
2 smalls | Onions, Quartered |
2 \N | Sprigs Parsley |
\N \N | Salt |
\N \N | Black Pepper, Ground |
1 pinch | Cayenne |
1 cup | Dry White Wine |
2 tablespoons | Butter |
½ \N | Bay Leaf |
½ teaspoon | Thyme |
2 cups | Heavy Cream |
1 \N | Egg Yolk, Lightly Beaten |
2 tablespoons | Sauce Hollandaise |
Thoroughly scrub the mussels to remove all exterior sand and dirt.
Place them in a large kettle along with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover. Bring to a boil. Simmer until the mussels have opened (5-10 minutes). Discard any mussels that do not open. Strain through a double thickness of cheesecloth into a saucepan. Remove the mussels from their shells. Discard the shells. Set the mussel meat aside.
Bring the liquid in the saucepan to a boil. Add the cream. Return to a boil. Immediately remove from the heat. Add the beaten egg yolk.
Return to the heat only long enough for the soup to thicken slightly ~ DO NOT BOIL! Stir in the Hollandaise sauce and add the mussel meat just before serving. Serve hot or cold.