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3 qts. mussels (approx. 100 small mussels)
1 pint heavy cream
3 oz. dry sherry
dash salt
dash nutmeg
2-3 grains cayenne pepper
3 tbsp. margarine
3 tbsp. flour
3 egg yolks, beaten
8 slices white toast or patty shells
Sort and scrub mussels. Trim byssus around the edges. Blanch the mussels in a 6 qt. kettle to open the shells (divide and cook mussels in two batches; toss each batch into 1/2 inch of boiling water; cover the pot and steam the mussels 1-2 minutes to open the shells; Do Not Cook Any Longer). Remove the mussel meat with a sharp knife. Set aside. Hold the mussel broth for later use. Melt margarine in top of a double-boiler. Blend in the flour and seasonings; cook until bubbly over direct heat. Remove the pan from the heat and stir in the heavy cream and one cup of mussel broth. Return to the heat and bring to a boil, stirring constantly. Boil gently and stir for one minute or until thickened. Add a small amount of the hot sauce to the egg yolks, then stir in the sherry and cook for 5 minutes longer, stirring frequently. Add the mussel meats and stir in gently. Place the pan over hot water to hold for service. Serves 8.
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