Creme de moules au safran

6 Servings

Ingredients

Quantity Ingredient
¾ cup Dry white wine
1 tablespoon Finely chopped shallots
¼ cup Finely chopped onion
¼ teaspoon Saffron
2¼ cup Bottled clam juice
4 pounds Fresh mussels; scrubbed well in cold water; drained
4 Egg yolks
1 cup Whipping cream
Salt and freshly ground white
White pepper
1 dash Cayenne pepper

Directions

Put the wine, shallots, onion and saffron in a 5-quart stainless steel pot and bring to a boil. Cook 5 minutes. Add the clam juice and return to boil.

Add the mussels, cover the pot and cook 5 to 6 minutes. Toss the mussels to bring those on the bottom of the pot to the surface. Cover the pot and cook 8 to 10 minutes over low heat. Place a colander in a large pan and pour the contents of the pot into the colander. Reserve the mussels, discarding any that did not open. Strain the broth through a sieve lined with cheesecloth into a 2-quart stainless steel saucepan. Bring the broth in the saucepan to a boil. Reduce the heat to simmer. Combine the egg yolks and cream in a small bowl and whisk together. Add 1 cup broth to the eggs, whisking as liquid is added. Pour the egg mixture into the remainder of the simmering broth, whisking gently. Return to a boil. Remove from heat. Season with salt, pepper and cayenne pepper to taste. Remove the mussels from their shells. Discard the shells. Place 5 to 6 mussels in each of 6 heated soup bowls. Pour the liquid over the mussels and serve at once.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE WINE: SANCERRE 1979

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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