Yield: 6 Servings
Measure | Ingredient |
---|---|
¾ cup | Dry white wine |
1 tablespoon | Finely chopped shallots |
¼ cup | Finely chopped onion |
¼ teaspoon | Saffron |
2¼ cup | Bottled clam juice |
4 pounds | Fresh mussels; scrubbed well in cold water; drained |
4 \N | Egg yolks |
1 cup | Whipping cream |
\N \N | Salt and freshly ground white pepper |
1 dash | Cayenne pepper |
Pour wine, shallots, onion & saffron in 5-qt. stainless steel pot, bring to boil. Cook 5 min. Add clam juice, return to boil. Add mussels, cover pot, cook 5-6 min. Toss mussels to bring bottom ones to top. Cover pot, cook 8-10 min over low heat. Pour contents of pot into collander in a large pan.
Reserve mussels, discarding unopened ones. Strain broth in cheesecloth-lined sieve into a 2-qt. stainless steel saucepan. Bring broth to boil. Reduce heat to simmer. Combine egg yolks & cream in small bowl, whisk together. Add 1 c. broth to eggs, whisking as it's added. Pour egg mixture into remainder of simmering broth, whisking gently. Return to boil.
Remove from heat. Season w/ salt, pepper & cayenne pepper to taste. Remove mussels from shells. Discard shells. Place 5-6 mussels in ea. of 6 heated bowls. Pour liquid over mussels and serve.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVE.; MILWAUKEE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .