Yield: 4 Servings
|1 cup||White wine|
|1 \N||Onion; chopped|
|1 teaspoon||Celery; chopped|
|\N \N||Dash of pepper|
|\N \N||Salt to taste|
|\N \N||Cayenne pepper to taste|
|\N \N||Nutmeg to taste|
|2 \N||Egg yolks; beaten|
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