Creamy Mussels With Orange And Egg Yolk Sauce

Ingredients

• 1 lb mussels
• 2 tbsp clarified butter
• 1 cup mussel cooking liquid
• 1 tbsp fresh sweet herbs, chopped
• 1 tbsp dry white wine
• 1 pinch nutmeg
• 3-4 egg yolks
• 1 tbsp white wine vinegar
• Salt to taste
• 1 orange, thinly sliced

Method

1. 1 Wash mussels thoroughly. Boil in water or beer with salt until shells open.
2. 2 Remove mussels from shells, discarding any that remain closed. Clean off beards and debris.
3. 3 Fry mussels in clarified butter. Remove some butter, leaving a small amount in the pan.
4. 4 Add mussel liquor, herbs, wine, nutmeg, vinegar, and egg yolks to the pan. Stir to thicken.
5. 5 Return mussels to the sauce with orange slices. Heat gently. Serve in scallop shells.