MOUCLADE MUSSELS IN WINE AND CREAM SAUCE
INGREDIENTS
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2.5 kg mussels
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1 1/2 cups or 400 ml dry white wine
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1 sprig thyme
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1 bay leaf
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6 sprigs parsley
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25g butter
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3 shallots, finely chopped
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1 tsp curry powder
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pinch of cayenne pepper
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2/3 cup or 150 gg (double cream)
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3 egg yolks
Image : The French cook book
METHOD
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Scrape the muscles and remove the beards. Wash muscles in several changes of water, then drain.
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Pour the wine into a large non-aluminium saucepan.
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At the thyme, bayleaf and parsley, bruising them between the fingers. Bring just to boil over a high heat and add the muscles, moving them around in the liquid with a slotted spoon. Remove them with a slotted spoon and soon as they open, and set aside in a bowl. Boil the muscles cooking liquid over high heat until reduced by half, then strain it into a bowl. Discard any and opened muscles. Meanwhile, melt the butter In a small saucepan and lightly cook the shallots, Staring consistently, for two minutes or until they are golden. Add the muscle liquid and bring to boil, boil for one minute.
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Ladle The muscles into shallow soup bowls, pour the sauce over and serve immediately.
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Serves 4
