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