Mussels in Wine Sauce
|Mussels||32 , washed and scrubbed|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 , chopped|
|Dry white wine||1⁄2 Pint (300 Milliliter / 1.25 Cup)|
|Chopped parsley||2 Tablespoon (30 Milliliter)|
|Butter||1 Ounce (25 Gram/ 2 Tablespoon)|
|Flour||2 Tablespoon (30 Milliliter)|
|Egg yolks||3 , beaten|
|Lemon||1⁄2 , juiced|
1 Place the mussels, garlic, onion, wine, thyme, seasoning and parsley in a large pan and bring to the boil.
Boil for 5-6 minutes until the mussels open discard any mussels which remain closed.
2 Strain off the liquid into another pan.
Break off and throw away one side of each hinged mussel shell.
Arrange the mussels in an ovenproof dish and keep warm.
3 Melt the butter in another pan and stir in the flour.
Cook for 1 minute, without colouring, then add the reserved mussel liquid.
Bring to the boil, stirring all the time.
4 Gradually mix the sauce into the beaten egg yolks.
When well blended, return to the pan and bring back to the boil.
Add the lemon juice and check the season- ing.
Pour the sauce over the mus- sels and serve.