|Water||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Carrot||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|White wine||1⁄3 Cup (5.33 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
Clean the mussels thoroughly with a brush and steam over 1/3 cup of water less than a minute or until they open.
Remove from shells, catching all the juice and broth they have steamed over.
Strain this and set aside.
In a cup of water place the onion, carrot, garlic, bay leaf, salt and pepper and boil for 15 minutes.
Make a cream sauce by melting the butter, stirring in the flour and adding the broth mixture.
Scald the cream and add it to the beaten egg yolks.
Combine this cream mixture with the broth and wine.
Heat and add the mussels and serve over crisp hot toast.
This is an excellent sauce served over fish.