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Add a photoServings: 4
Ingredients
- 48 x Mussels
- 1 cl Garlic
- 1 c. White wine
- 1 x Onion, minced
- 1 tsp Celery, minced
- 4 Tbsp. Butter
- Â Â Dash of pepper
- 1 Tbsp. Flour
- 1/2 c. Butter
- Â Â Salt to taste
- Â Â Cayenne pepper to taste
- Â Â Nutmeg to taste
- 2 x Egg yolks, beaten
- 2 Tbsp. Cream
Directions
- Prepare mussels: Scrub mussels and beard them. Place mussels in a large sauce pan and add in other ingredients. Cover tightly till mussels open.
- Remove mussels from shells and keep hot 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 in liquid. Cook for 5 min. Add in beaten egg yolks thinned with cream. Stir into sauce, reheat (but don't boil) and pour over mussels. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 552 | |
| Calories from Fat 355 | 64% |
| Total Fat 40.33g | 50% |
| Saturated Fat 23.61g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 802mg | 33% |
| Potassium 735mg | 21% |
| Total Carbs 13.04g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.57g | 1% |
| Protein 23.98g | 38% |
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