Creme de moules au safran
6 Servings
Ingredients
| Quantity | 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 | Egg yolks | |
| 1 | cup | Whipping cream |
| Salt and freshly ground white | ||
| White pepper | ||
| 1 | dash | Cayenne pepper |
Directions
Put the wine, shallots, onion and saffron in a 5-quart stainless steel pot and bring to a boil. Cook 5 minutes. Add the clam juice and return to boil.
Add the mussels, cover the pot and cook 5 to 6 minutes. Toss the mussels to bring those on the bottom of the pot to the surface. Cover the pot and cook 8 to 10 minutes over low heat. Place a colander in a large pan and pour the contents of the pot into the colander. Reserve the mussels, discarding any that did not open. Strain the broth through a sieve lined with cheesecloth into a 2-quart stainless steel saucepan. Bring the broth in the saucepan to a boil. Reduce the heat to simmer. Combine the egg yolks and cream in a small bowl and whisk together. Add 1 cup broth to the eggs, whisking as liquid is added. Pour the egg mixture into the remainder of the simmering broth, whisking gently. Return to a boil. Remove from heat. Season with salt, pepper and cayenne pepper to taste. Remove the mussels from their shells. Discard the shells. Place 5 to 6 mussels in each of 6 heated soup bowls. Pour the liquid over the mussels and serve at once.
JEAN PAUL RESTAURANT FRANCAIS
EAST WISCONSIN AVENUE, MILWAUKEE WINE: SANCERRE 1979
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .