Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Mussels, scrubbed clean |
| 2 \N | Green onions, chopped |
| 2 smalls | Onions, quartered |
| 1 cup | Dry white wine |
| ¼ cup | Fresh parsley, chopped |
| 1 \N | Bay leaf |
| ½ teaspoon | Thyme |
| 2 tablespoons | Butter or margarine |
| \N \N | Salt & pepper to taste |
| 2 cups | Light cream |
| 1 \N | Egg yolk, beaten |
Put mussels in a large saucepan with green onions, onion quarters, wine, parsley, bay leaf, thyme, butter, salt & pepper. Cover and bring to a boil. Cook 5 minutes or until mussels open. Discard any mussels that do not open. Strain liquid at least twice through a double thickness of cheesecloth to remove sand. Remove mussels from shells, cut large ones in half, set aside.
Bring liquid to a boil, add cream and return to boil. Remove from heat, add egg yolk and mussels. Return to heat, but do not boil. Serve hot or cold.
From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7
Typed by: Bob 8-{)