Servings: 8 cups

Ingredients:

  • 4 lb Mussels
  • 2 shallots, coarsely chopped
  • 2 small onions, quartered
  • 2 sprigs parsley
  • 1 pinch cayenne pepper
  • 2 cup dry white wine
  • 4 tbsp butter
  • 1 bay leaf
  • 1⁄2 tsp thyme
  • 3 cup heavy cream
  • 2 egg yolk, lightly beaten
  • 1 pinch salt and freshly ground black pepper, to taste

Preparation:

  1. Rinse mussels in a large bowl with cold water. Drain and hold.
  2. Place mussels in a large pot with the shallots, onion, parsley, salt, pepper, cayenne pepper, wine, butter, bay leaf and thyme.
  3. Cover and bring to a boil. Simmer 5-10 minutes, or until the Mussels have opened.
  4. Remove Mussels from shells to use as a garnish.
  5. Strain the liquid through a double thickness of cheesecloth.
  6. Bring liquid to a boil, and add cream.
  7. Return to boil, quickly add shelled Mussels and immediately remove from heat.