Recipe - Creme De Moules

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
White pepper
1 ds Cayenne pepper

Put the wine, shallots, onion and saffron in a 5quart stainless steel pot
and bring to a boil. Cook 5 minutes. Add the clam juice and return to boil.
Add the mussels, cover the pot and cook 5 to 6 minutes. Toss the mussels to
bring those on the bottom of the pot to the surface. Cover the pot and cook
8 to 10 minutes over low heat. Place a colander in a large pan and pour the
contents of the pot into the colander. Reserve the mussels, discarding any
that did not open. Strain the broth through a sieve lined with cheesecloth
into a 2quart stainless steel saucepan. Bring the broth in the saucepan to
a boil. Reduce the heat to simmer. Combine the egg yolks and cream in a
small bowl and whisk together. Add 1 cup broth to the eggs, whisking as
liquid is added. Pour the egg mixture into the remainder of the simmering
broth, whisking gently. Return to a boil. Remove from heat. Season with
salt, pepper and cayenne pepper to taste. Remove the mussels from their
shells. Discard the shells. Place 5 to 6 mussels in each of 6 heated soup
bowls. Pour the liquid over the mussels and serve at once.

JEAN PAUL RESTAURANT FRANCAIS

EAST WISCONSIN AVENUE, MILWAUKEE

WINE: SANCERRE 1979

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