Mussels Mariniere Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 Medium, chopped | |
| Bay Leaf | 1 | |
| Mussels | 40 , scrubbed | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Heat 3 tablespoons butter in deep kettle.
Cook garlic and onion in it for 2 minutes.
Add bay leaf and mussels and sprinkle with salt and pepper.
Add wine.
Simmer, covered, over low heat for about 10 minutes, or until shells open.
Remove mussels.
Remove and discard top shells, but leave mussels in bottom shells.
Put mussels in soup plates.
Strain liquid in saucepan and bring to a boil.
Knead remaining butter with flour.
Make into pellets the size of a filbert.
Stir pellets into liquid and cook, stirring constantly, until sauce is thickened and smooth.
Beat heavy cream with egg yolks.
Remove sauce from heat and stir in egg mixture.
Return to heat.
Heat through without boiling.
Pour sauce over mussels.
Sprinkle with parsley.
Serve with a separate plate for discarded mussel shells.
Cook garlic and onion in it for 2 minutes.
Add bay leaf and mussels and sprinkle with salt and pepper.
Add wine.
Simmer, covered, over low heat for about 10 minutes, or until shells open.
Remove mussels.
Remove and discard top shells, but leave mussels in bottom shells.
Put mussels in soup plates.
Strain liquid in saucepan and bring to a boil.
Knead remaining butter with flour.
Make into pellets the size of a filbert.
Stir pellets into liquid and cook, stirring constantly, until sauce is thickened and smooth.
Beat heavy cream with egg yolks.
Remove sauce from heat and stir in egg mixture.
Return to heat.
Heat through without boiling.
Pour sauce over mussels.
Sprinkle with parsley.
Serve with a separate plate for discarded mussel shells.
Chef
