|Dry white wine||12 Ounce|
|Garlic||1 Clove (5 gm)|
|Double cream||8 Ounce|
|Cayenne pepper||1 Pinch|
Pick over 3 quarts of mussels, discarding any that are not firmly closed.
Scrub each mussel under running water with a stiff brush.
With a small knife, scrape off the beard which protrudes from one side of the closed shell.
Soak them for at least 1/2 hour to degorge any remaining sand.
In a large enamelled pan, bring 12 oz. dry white wine to a boil with 8 shallots and 1 clove of garlic finely chopped.
Onions can be used if shallots are not available.
Boil 3 to 5 minutes to reduce slightly.
Drain the mussels and add to the wine.
Cover tightly and cook over high heat for 5 minutes, shaking the pan to cook the mussels evenly.
Strain, reserving the broth.
Remove the mussels from their shells and return to the broth.
Cool and store in a tightly closed container overnight in the refrigerator.
Beat 2 egg yolks and stir in 8 oz. double cream.
Cover and store in refrigerator.
To serve, reheat the mussels in their broth.
Add the cream.
Cook over low heat until slightly thickened.
Add salt to taste and a dash of cayenne pepper.