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By Philippe Broad
PARIS, 13 FEBRUARY 2017 Here is a delicious dish for
garlic-lovers which Gabrielle would serve to us at my grandmother's villa
in the south of France. Only to be eaten in the company of the love of
your life, otherwise she or he may flee you for a good 24 hours! As it is
served on the half-shell, and most deliciously eaten with one's fingers,
large mussels are better for this dish. .
Ingredients
12 to 15 large fresh mussels per person, or 2 kg (4.5 lbs) in
total 4 large shallots or 2 medium onions finely chopped 4 to 8
cloves of garlic (according to taste) finely chopped Parsley chopped
(same volume as shallots and garlic combined) 80g un-salted Butter 2
glasses Muscadet, Gros Plant or dry white wine 2 teaspoons Flour 1
glass cooked juice from the mussels 3 to 4 egg yolks (depending on
size) Pepper from the mill Salt 2 Bay leaves
Buying, cleaning and preparing the Mussels

Preparation
- Place the mussels in a large pan with 2 bay leaves and a generous
quantity of pepper, and cook over a high heat. As soon as the mussels
have opened, which indicates that they are cooked, begin removing them
progressively from the pan. Discard one shell, tranfer to a wide flat
serving dish and keep warm. Continue the process until all the mussels
are cooked. Discard any mussels which do not open spontaneously. Sieve
the natural juices left in the pan and keep warm.
- In parallel, using a shallow pan, season the shallots, garlic and
parsley with pepper and cook in the butter, without browning them, until
the shallots are soft. Pour in the white wine and cook briskly for 2 to
3 minutes allowing the alcohol to evaporate. Blend the flour with the
juice from the mussels to produce about a glass of liquid paste. Blend
into the other ingredients and allow to cook for a further 2 minutes,
then remove from heat.
- Away from heat, add the yolks one at a time, blending them rapidly
and thoroughly with the other ingredients. This will bind the sauce
which should have a thick fluid consistency without being runny. Check
the seasoning, adding salt if necessary, but remember that the juice
from the mussels is already salty.
Presentation
Pour the sauce over the mussels so as to garnish each shell. This dish
is delicious both hot and warm, or served at room temperature in the
summertime. It's finger food - so get out the finger-bowls! Serve with
crispy rolls or French bread and a chilled dry white
wine.
Our wine recommendations: Muscadet, Gros
Plant or Cassis.
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