SAVORY MUSSELS
(Serves 4-6)

3 QTS. MUSSELS
3 T. BUTTER
1/4 C. FINELY CHOPPED ONION
2 T. FINELY CHOPPED SHALLOTS
1/2 TSP. SALT
A GRIND OR TWO OF PEPPER
1/2 C. DRY WHITE WINE
1/4 C. CHOPPED PARSLEY
1 BAY LEAF
4 SPRIGS OF FRESH THYME
1/2 C. CREAM
1 EGG YOLK

 

WASH AND CLEAN MUSSELS, REMOVING ALL THREADS AND DEBRIS. SET ASIDE.
MELT THE BUTTER IN A LARGE POT AND ADD ONION AND SHALLOTS. COOK TO SOFT.
ADD MUSSELS, SALT, PEPPER, WINE, PARSLEY, BAY LEAF AND THYME.
COVER AND BRING TO BOIL. COOK ABOUT 10 MINUTES, TOSSING MUSSELS GENTLY. COOK ONLY UNTIL OPEN.
BEAT CREAM AND EGG YOLK TOGETHER WELL.
TURN OFF HEAT AND ADD CREAM/EGG MIXTURE TO LIQUID, STIRRING..
SERVE IN LARGE SOUP BOWLS, EACH WITH SOME LIQUID.
SPRINKLE WITH PARSLEY.