Recipe - Creme De Menthe Syrup Mix

Three fourths cup Dry white wine
1 tablespoon Finely chopped shallots
One fourth cup Finely chopped onion
One fourth teaspoon Saffron
2 One fourth cup Bottled clam juice
4 pound Fresh mussels; scrubbed well
in cold water; drained
4 Egg yolks
1 cup Whipping cream
Salt and freshly ground
white pepper
1 ds Cayenne pepper

Pour wine, shallots, onion & saffron in 5qt. stainless steel pot, bring to
boil. Cook 5 min. Add clam juice, return to boil. Add mussels, cover pot,
cook 56 min. Toss mussels to bring bottom ones to top. Cover pot, cook
810 min over low heat. Pour contents of pot into collander in a large pan.
Reserve mussels, discarding unopened ones. Strain broth in
cheeseclothlined sieve into a 2qt. stainless steel saucepan. Bring broth
to boil. Reduce heat to simmer. Combine egg yolks & cream in small bowl,
whisk together. Add 1 c. broth to eggs, whisking as it's added. Pour egg
mixture into remainder of simmering broth, whisking gently. Return to boil.
Remove from heat. Season w/ salt, pepper & cayenne pepper to taste. Remove
mussels from shells. Discard shells. Place 56 mussels in ea. of 6 heated
bowls. Pour liquid over mussels and serve.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVE.; MILWAUKEE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.