STEAMED MUSSELS IN WHITE WINE
pounds fresh mussels
1 tablespoon fresh parsley
1 1/2 cups white wine
1 tablespoon chopped shallots
1 teaspoon butter
1 teaspoon flour
1/4 teaspoon saffron
2 egg yolks
Scrub and debeard mussels. In
a large kettle, combine parsley, white wine, and shallots, and bring to a boil.
Steam the mussels in the boiling liquid until opened. Drain and save the
cooking stock. Remove only top shells of mussels and discard.
mussels in ovenproof serving casserole. Strain cooking liquid through cheese
cloth. Pour in a saucepan and bring to a boil.
In a small saucepan, melt
butter, and add flour to make roux. Stir roux in stock and whisk to thicken.
Add the saffron. Pour a little sauce into egg yolks. Mix well and stir into
Heat sauce but do not boil. Season to taste with salt,
Most of the time I do not add salt since the mussel stock has
enough. Pour sauce over the hot mussels. Serve immediately.