Mussels poulette

Mussels poulette

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
2kg mussels, prepared and cleaned
6 spring onions, finely chopped
4 sprigs parsley
1 bay leaf
a sprig fresh thyme
freshly ground black pepper
1 cup dry white wine
2 egg yolks
1/2 cup cream
1/2 cup chopped parsley

Method

  1. Prepare and clean the mussels, Put mussels into a wide saucepan with spring onions, herbs, pepper and the wine. Cover and cook over a high heat for 5 minutes, shaking the pan now and then.
  2. Remove the mussels as soon as they open, discarding half of each shell, and pull off any beard. Arrange mussels on the remaining shells on warm soup plates. Strain the cooking liquid and measure 1 1/2 cups, making up with water if necessary.
  3. Beat egg yolks and cream together and place in a small saucepan. Add measured cooking liquid and whisk over moderate heat to thicken slightly. Add the parsley. Pour over the mussels and serve at once with crusty bread.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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