800 g (1 3/4 lb) live mussels
125 ml white wine
2 tsp lemon juice
750 ml fish stock
1 egg yolk
2 tbsp (1 oz) 25 g butter
2 tbsp plain flour (All purpose)
salt and pepper
4 tsp chopped parsley
75 ml single cream
125 ml white wine
2 tsp lemon juice
750 ml fish stock
1 egg yolk
2 tbsp (1 oz) 25 g butter
2 tbsp plain flour (All purpose)
salt and pepper
4 tsp chopped parsley
75 ml single cream
method
1. Scrub and beard the mussels (p92).
2. Put them in a deep saucepan. Add the wine, lemon juice, and 250 ml of the fish stock.
3. Heat the mussels in the liquid until they open.
4. Strain the liquid through muslin into the rest of the fish stock.
5. Shell the mussels. Melt the butter in a deep saucepan. Stir in the fish stock, and heat to boiling point; boil for 2 minutes, stirring all the time.
6. Season to taste and add the parsley.
7. Mix the egg yolk with the cream, and add with the mussels to the soup at just below boiling point.
8. Re-heat gently, without boiling the soup, to cook the egg.
2. Put them in a deep saucepan. Add the wine, lemon juice, and 250 ml of the fish stock.
3. Heat the mussels in the liquid until they open.
4. Strain the liquid through muslin into the rest of the fish stock.
5. Shell the mussels. Melt the butter in a deep saucepan. Stir in the fish stock, and heat to boiling point; boil for 2 minutes, stirring all the time.
6. Season to taste and add the parsley.
7. Mix the egg yolk with the cream, and add with the mussels to the soup at just below boiling point.
8. Re-heat gently, without boiling the soup, to cook the egg.
serving amount
serves 4 - 6
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