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Moules Mariniere


For the sauce the following, this makes enough sauce for 4

Wash and clean the threads from your fresh mussels, discarding any that are open (frozen ones may be used as is from frozen). Place them in the largest saucepan you have and add the water, bouquet garni, wine, carrots, onion, garlic and peppercorns. Bring to the boil and simmer for 5 minutes or until all the mussels have opened. Remove the mussels from the liquid and keep warm.

At this point a purist would strain the cooking liquid, I however like the textures and don't. So sieve or not as the fancy takes you. Bring the sauce to the boil and reduce by a half ( two thirds if you like a particularly thick sauce), allow to cool slightly. Mix the egg yolks, cream and parley together and add to the sauce with salt to taste.

Very slowly reheat the sauce until it achieves the thickness you like, boiling it may cause it to separate so be careful. Once you have the sauce you want add the mussels back, coat them with sauce and ensure they are warmed through and serve immediately with hot (possibly buttered) french bread.

Garnish with the large blue lipped mussels.

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Last updated by : Andy Jackson on 08/12/13
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