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Method :
Make the thick white sauce and add the
cooking liquor from the mussels. Stir until smooth and simmer for 5
minutes. Mix the eggs and cream and carefully add the sauce. Return to
the pan and bring back to the boil, stirring all the time. Add the
mussels and check the seasoning before serving.
Serve with white fish or with a gratinee
of fish.
Serves 4
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