Yield: 4 Servings
Measure | Ingredient |
---|---|
48 \N | Mussels |
1 clove | Garlic |
1 cup | White wine |
1 \N | Onion; chopped |
1 teaspoon | Celery; chopped |
4 tablespoons | Butter |
\N \N | Dash of pepper |
1 tablespoon | Flour |
½ cup | Butter |
\N \N | Salt to taste |
\N \N | Cayenne pepper to taste |
\N \N | Nutmeg to taste |
2 \N | Egg yolks; beaten |
2 tablespoons | Cream |
MUSSELS
SAUCE
Prepare mussels: Scrub mussels and beard them. Place mussels in a large sauce pan and add other ingredients. Cover tightly until mussels open.
Remove mussels from shells and keep warm in a chafing dish.
Prepare sauce: Somewhat boil down the liquid mussels were cooked in. Mix butter, flour, salt, pepper, and nutmeg together to make a roux, then add liquid. Cook for 5 minutes. Add beaten egg yolks thinned with cream. Stir into sauce, reheat (but do not boil) and pour over mussels. Serve hot.
Bill Hekking, "Mug Up Time on Monhegan [ME]", 1959 MM by Dave Sacerdote Posted to MM-Recipes Digest V4 #272 by Julie Bertholf <jewel1@...> on Oct 16, 1997