4 T. chopped Shallot

4 T. butter

1 1/2 C. Dry White Wine

4 sprigs Parsley

4 lb. Mussels, cleaned

2 Egg Yolks

2 C. Cream

1 tsp. salt

Pepper

1 T. minced Parsley

In stockpot combine onions, shallots, butter, wine and parsley sprigs. Lay mussels on top, cover tightly, bring to a boil and steam until mussels have opened, about 4 minutes. Discard any unopened mussels after a few minutes more. Remove mussels and vegetables to a strainer lined with several layers of cheesecloth over a bowl. Remove mussels from shells, catching liquids in strainer; discard shells. Press vegetables to extract liquids, straining through the cheesecloth. Return reserved liquids to a large saucepan. Bring to a boil, then remove from heat. In small bowl, beat yolks with cream, stir in a few T. of the mussel nectar, then blend egg mixture back into the hot broth, stirring constantly. Return to the heat and continue stirring until it has thickened slightly, but do not boil or allow to rise over 180F. Season with salt and pepper. Remove from heat, add a couple handfuls of mussels to the soup and ladle into bowls. (Extra mussels can be reserved for another use.) Sprinkle with minced parsley and serve with crusty bread.

 

 

Yield:

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Fat:

Fiber: