Mussels a la king

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



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

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