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Ingredients
- 2 lb Mussels
- 2 x Shallots, Minced Coarsely
- 2 sm Onions, Quartered
- 2 sprg Parsley Salt Black Pepper, Grnd
- 1 pch Cayenne
- 1 c. Dry White Wine
- 2 Tbsp. Butter
- 1/2 x Bay Leaf
- 1/2 tsp Thyme
- 2 c. Heavy Cream
- 1 x Egg Yolk, Lightly Beaten
- 2 Tbsp. Sauce Hollandaise
Directions
- Thoroughly scrub the mussels to remove all exterior sand and dirt. Place them in a large kettle along with the shallots, onions, parsley, salt, black pepper, cayenne, wine, butter, bay leaf and thyme. Cover. Bring to a boil. Simmer till the mussels have opened (5-10 min). Throw away any mussels which don't open. Strain through a double thickness of cheesecloth into a saucepan. Remove the mussels from their shells. Throw away the shells.
- Set the mussel meat aside. Bring the liquid in the saucepan to a boil. Add in the cream. Return to a boil. Immediately remove from the heat. Add in the beaten egg yolk. Return to the heat only long sufficient for the soup to thicken slightly Don't BOIL! Stir in the Hollandaise sauce and add in the mussel meat just before serving. Serve warm or possibly cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 4 servings | |
| Calories 550 | |
| Calories from Fat 324 | 59% |
| Total Fat 36.7g | 46% |
| Saturated Fat 20.57g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 739mg | 31% |
| Potassium 887mg | 25% |
| Total Carbs 15.26g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.92g | 1% |
| Protein 29.11g | 47% |
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