White Sauce with Mussels (sauce aux moules) Recipes

Ingredients :

450ml basic white sauce made with 60g butter, 70g flour and a white wine courtbouillon

1 liter prepared mussels

2 egg yolks

60ml double cream

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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