Emergency What's News Special Offer

mussels         1 pack
butter          2 tbsp
fat bacon        2 slices
shallots         3 – 4
Parsley          as needed
White wine       as needed
Chicken stock     as needed
Egg              1
Cream           as needed
Lemon juice      few drops
  1. Wash mussels, remove beard.
  2. In a pot, melt butter. Add chopped shallots and fat bacon. Fry.
  3. Add white wine and stock. Reduce to half.
  4. Add mussels. Cover and cook for 3 to 4 minutes. Turn in between.
  5. Remove mussels to plate.
  6. Add egg yolk to cream. Stir and add some hot stock and continue to stir.
  7. Add egg mixture to stock, keeping heat down to avoid splitting.
  8. Add chopped parsley and lemon juice.
  9. Add mussels back to stock.
  10. Cover for one minute and serve.