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Serves/Makes: 2

Ingredients:

• 2 pounds (1 kg) mussels (in shells)
• 1 1/2 cups (375 mL) dry white wine
• 1/2 cup (125 mL) Pinot de Charente liquor or dry white wine
• 1 bouquet garni

How to cook:

• Into a large enough casserole, mix together dry white wine, Pinot de Charente liquor or more dry white wine and bouquet garni.
• Bring to a boil; add mussels and cook until shells open-up, throwing away any shell that does not open-up.
• Reserving mussels, strain cooking broth through a cotton cheesecloth.
• Pour strained broth back into casserole; boil until reduced to 2 cups (500 mL), then make sauce.
• Into a saucepan, melt butter, along with shallots.
• Pour in reduced broth; mix in Cayenne pepper, saffron, curry powder and cream; bring to a boil.
• Heat egg yolks with just a little of the mixture; pour into saucepan.
• Stir slowly until just thickened, being careful no to let boil.
• Empty and throw away shells.
• Arrange mussels into a serving dish; pour in sauce.

Sauce Ingredients:

• 2 tablespoons (30 mL) butter
• 5 shallots, thinly sliced
• Pinch of Cayenne pepper
• Pinch of saffron
• 1 teaspoon (5 mL) curry powder
• 2/3 cup (160 mL) heavy cream (35%)
• 3 egg yolks

This recipe for Mussels in White Wine (2) serves/makes: 2

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Main Ingredient: Mussels
Preparation Method: Poached/Simmered