Recipe - Mussels A La King

MUSSELS
48 Mussels
1 cl Garlic
1 cup White wine
1 Onion; chopped
1 teaspoon Celery; chopped
4 tablespoon Butter
Dash of pepper

SAUCE
1 tablespoon Flour
One half cup Butter
Salt to taste
Cayenne pepper to taste
Nutmeg to taste
2 Egg yolks; beaten
2 tablespoon Cream

Prepare mussels: Scrub mussels and beard them. Place mussels in a large
sauce pan and add other ingredients. Cover tightly until mussels open.
Remove mussels from shells and keep warm in a chafing dish.

Prepare sauce: Somewhat boil down the liquid mussels were cooked in. Mix
butter, flour, salt, pepper, and nutmeg together to make a roux, then add
liquid. Cook for 5 minutes. Add beaten egg yolks thinned with cream. Stir
into sauce, reheat (but do not boil) and pour over mussels. Serve hot.

Bill Hekking, "Mug Up Time on Monhegan [ME]", 1959 MM by Dave Sacerdote
Posted to MMRecipes Digest V4 #272 by Julie Bertholf
jewel1@ix.netcom.com on Oct 16, 1997