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Ingredientes
- 3/4 c. Dry white wine
- 1 Tbsp. Finely minced shallots
- 1/4 c. Finely minced onion
- 1/4 tsp Saffron
- 2 1/4 c. Bottled clam juice
- 4 lb Fresh mussels, scrubbed well in cool water, liquid removed
- 4 x Egg yolks
- 1 c. Whipping cream Salt and freshly grnd white pepper
- 1 dsh Cayenne pepper
Direcciones
- Pour wine, shallots, onion & saffron in 5-quart. stainless steel pot, bring to boil. Cook 5 minutes. Add in clam juice, return to boil. Add in mussels, cover pot, cook 5-6 minutes. Toss mussels to bring bottom ones to top. Cover pot, cook 8-10 minutes over low heat. Pour contents of pot into collander in a large pan.
- Reserve mussels, discarding unopened ones. Strain broth in cheesecloth-lined sieve into a 2-quart. stainless steel saucepan. Bring broth to boil. Reduce heat to simmer. Combine egg yolks & cream in small bowl, whisk together. Add in 1 c. broth to Large eggs, whisking as it's added. Pour egg mix into remainder of simmering broth, whisking gently. Return to boil.
- Remove from heat. Season w/ salt, pepper & cayenne pepper to taste. Remove mussels from shells. Throw away shells. Place 5-6 mussels in ea. of 6 heated bowls. Pour liquid over mussels and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 6 servings | |
| Calories 332 | |
| Calories from Fat 63 | 19% |
| Total Fat 6.98g | 9% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 1195mg | 50% |
| Potassium 1093mg | 31% |
| Total Carbs 22.75g | 6% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.49g | 2% |
| Protein 36.66g | 59% |
