Steamed Mussels with Sauce Poulette from Fine Family Cooking by Tony Bilson

Name: Steamed Mussels with Sauce Poulette from Fine Family Cooking by Tony Bilson
Ingredients: 2 kg (4 lbs) small black mussels; 60 g (2 oz) butter; ½ cup mirepoix; ½ teaspoon freshly ground pepper; 2 bay leaves; 6 thyme sprigs; 4 garlic cloves, crushed; 4 tablespoons tomato juice or fresh pulp; ½ cup (125 ml/4 fl oz) fish stock; ½ cup (125 mL/4 fl oz) white wine (chardonnay); ½ cup (125 mL/4 fl oz) light (single) cream; 6 egg yolks; ¼ cup chopped fresh parsley

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Wash the mussels and remove their beards under running water, then drain. Melt the butter over a medium heat in a wide, 10 cm (4 in.) deep saucepan. Soften the

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